Classic Tenderloin Roast Beef

Ingredients

• Veal Tenderloin 0 lbs
• Dijon Mustard 0 oz
• Rosemary 4 sprigs
• Thyme 2 sprigs
• Garlic 6 cloves
• Olive Oil 0 fl oz
• Gherkins 4 pieces
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Trim the beef tenderloin of any membranes, but it's best to leave the fat if present.

Step 2

Smash two cloves of garlic with the flat side of a knife, place them in a hot skillet, and move them around the bottom of the pan to coat the surface before adding the meat. No oil is needed. Sear the meat on all sides until golden brown. You can place the garlic on top of the meat to prevent it from burning in the pan and imparting an unpleasant odor to the meat. Towards the end of cooking, add a couple of sprigs of rosemary and thyme, along with olive oil, and cook for another minute.

Step 3

Transfer the meat to a baking tray, season it with salt, spread mustard evenly over the surface, add pepper, top with 4 cloves of coarsely chopped garlic, the herbs from the skillet, and a few fresh rosemary leaves.

Step 4

Place in an oven preheated to 390°F for 9–12 minutes.

Step 5

Transfer the cooked meat to a cutting board lined with paper towels and let it rest for about 10 minutes. Then, slice it and serve with gherkins, garnished with a fresh sprig of rosemary and pepper.