Mustardy Beef Tenderloin - cooking recipe

Ingredients

3 T. coarse-grained Dijon-style mustard (country style)
2 t. olive oil
2 t. coarse ground pepper
2 t. fresh or 1/2 t. dried tarragon, crushed
1 t. coarse salt
1 2-3 lb. beef tenderloin
1/4 c. balsamic vinegar
8 c. mixed baby greens
1/4 c. fresh tarragon leaves

Preparation

In a small bowl, stir together 1 tablespoon of the mustard with the olive oil, pepper, tarragon and salt. Spread mixture over the top and sides of meat. Let stand 15 minutes at room temperature or refrigerate up to 4 hours.