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    Bistro Beef Loin

    Tenderloin is the most luxurious cut of beef. Although it’s a fantastic dinner-party dish, leftovers the next day are pure heaven. Trim off any visible silver skin, the translucent, tough membrane lying along the outside curve of the tenderloin.


    • 1 3-pound beef tenderloin, trimmed of fat
    • 2 tablespoons extra-virgin olive oil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground pepper
    • 2/3 cups mixed fresh herbs such as chives, parsley, chervil, tarragon, thyme
    • 2 tablespoons dijon mustard


    Step 1
    Preheat oven to 400 degrees F.
    Step 2
    Tie kitchen string around tenderloin in three places so it doesn’t flatten while roasting. Rub the tenderloin with oil; pat on salt and pepper. Place in a large roasting pan.
    Step 3
    Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, about 45 minutes, turning two or three times during roasting to ensure even cooking. Transfer to a cutting board; let rest for 10 minutes. Remove the string.
    Step 4
    Place herbs on a large plate. Coat the tenderloin evenly with mustard; then roll in the herbs, pressing gently to adhere. Slice and serve.

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