Beef Tenderloin With Mustard And Herb Crust - cooking recipe

Ingredients

1 oz fresh mixed herbs, finely chopped, such as basil, parsley and thyme
2 tbsp chopped almonds
1 tbsp olive oil
2 3/4 lb beef tenderloin
2 tbsp dijon mustard
2 1/4 lb baby potatoes

Preparation

Preheat oven to 475\u00b0F. In a food processor, pulse herbs and almonds to fine crumbs. Season then mix with olive oil. Set aside.
Lightly coat a frying pan with oil and place over high heat. Sear beef on each side until browned. Transfer to a roasting pan and let cool slightly. Spread mustard over beef then coat in herb mixture. Roast for 25 mins for rare, 35 mins for medium-rare or until cooked to your liking.
Meanwhile, arrange potatoes in a single layer in a large roasting pan. Sprinkle with salt and roast for 25 mins.
Cover beef loosely with foil and set aside to rest for 10 mins. Slice and serve with roast potatoes.