Prep 25 mins
Cook 1 hr 5 mins
From a magazine but not sure which one! The magazine states: "This elegant roast with its mustard coating deserves a mixture of full-flavored salad greens. Toss them with fresh tarragon leaves, the herb with aniselike overtones".
- 3 tablespoons Dijon mustard
- 2 teaspoons olive oil
- 2 teaspoons black peppercorns, cracked
- 2 teaspoons fresh tarragon or 1⁄2 teaspoon dried tarragon
- 1 teaspoon kosher salt
- 1 (2 -3 lb) beef tenderloin
- 1⁄4 cup balsamic vinegar
- 8 cups mixed baby greens
- 1⁄4 cup fresh tarragon leaves
- In small bowl stir together 1 tablespoons of the mustard, the olive oil, peppercorns, the 2 teaspoons fresh tarragon and the salt.
- Spread mixture over the top and sides of the meat. Let stand for 15 minutes at room temperature or refrigerate up to 4 hours.
- Preheat oven to 425 degrees and place meat on a rack of a shallow roasting pan.
- Roast, uncovered, for 30-45 minutes or until meat thermometer registers 140 degrees for medium-rare.
- Remove meat from pan; cover with foil and let stand 15 minutes before slicing.
- While meat is standing, place roasting pan over low heat on the stove.
- Add vinegar to the pan. Cook, scraping up the browned bits from the bottom of the pan. Stir in remaining 2 tablespoons of mustard and juices that have accumulated from standing roast.
- If mixture seems thick, use water to thin to drizzling consistency.
- Toss together greens and remaining tarragon leaves. Line a platter with greens mixture.
- Drizzle greens with 3/4 the pan juices. Slice the meat; overlap the slices and now drizzle with the remaining pan juices.