Recipe courtesy Emeril Lagasse, 2001- FoodTV Difficulty: Easy Prep Time: 15 minutes Cook Time: 30 minutes Yield: 8 to 10 servings Unbelieveable! The roast is so tender, and perfectly pink throughout like a prime rib. Absolutely delicious! -

Ingredients

3	tablespoons vegetable oil
1	Salt
1	Freshly ground black pepper
4	pound beef tenderloin, trimmed and tied (about 3 1/2 to 4 pounds)
1/2	cup Creole mustard, or other spicy whole-grained mustard
8	cloves garlic, finely minced or pressed
1	tbsp.fresh rosemary(1 bunch) , finely chopped
1/2	tbsp. fresh thyme(1 bunch), finely chopped

Directions

1. Preheat the oven to 425 degrees F.
   
   
2. In a large skillet, heat oil over high heat until almost smoking.
   
   
3. Season beef on all sides generously with salt and pepper and transfer meat to the skillet.
   
   
4. Cook beef until well-browned on all sides, turning with tongs when necessary.
   
   
5. Transfer the beef to a cutting board or platter and, using a rubber spatula or spoon, rub all over with Creole mustard and garlic.
   
   
6. Cover meat with chopped herbs, using your hands to evenly pat herbs into the mustard coating.
   
   
7. Place prepared meat in a shallow roasting pan and cook about 20 to 25 minutes, or until meat registers 125 degrees F on a meat thermometer for medium-rare. Remove meat from the oven and let it stand at least 10 minutes before slicing to serve.
   
   
8. Note: Meat may also be served at room temperature, and in this case should not be sliced until just before serving.
   
   
9. Note: Recipe may be used with a pork loin (use meat thermometer internal temperature160 degrees)
   
   

Categories

Beef, Main Dish, American-Southern, Christmas, Easter, Fourth of July, Hanukkah, St. Patrick's Day, Super Bowl, Thanksgiving, Valentine's Day, Roast

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sodium Very low in sugar High in selenium High in vitamin B12 High in zinc

Bad points High in saturated fat