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Beef Tenderloin with Dijon and Tarragon

Source of Recipe


From "The Nantucket Open House Cookbook"






List of Ingredients



• 1 beef tenderloin, trimmed of fat (3 ½ to 4 pounds)
  
• 1/3 cup Dijon mustard
  
• 1 Tbsp dried tarragon
  
• Sea salt and freshly ground pepper
  






Instructions



1. Preheat the oven to 425° F.
   
   
2. Slather the top and sides of the tenderloin with the mustard; sprinkle evenly with the dried tarragon and salt and pepper.
   
   
3. Place the meat in a roasting pan and cook for 45 minutes for medium-rare meat, longer for desired doneness. Let meat stand for 5 to 10 minutes before slicing and serving.
   
   Serves 8