Recipe(tried): Touchdown Tenderloin

TOUCHDOWN TENDERLOIN

2 tablespoons Dijon mustard
1 tablespoon olive oil
1 four pound beef tenderloin, trimmed
1 tablespoon freshly ground pepper
1 tablespoon dried oregano, crushed
1 tablespoon dried thyme, crushed
1 tablespoon finely chopped fresh chives
2 cloves garlic, minced
1 teaspoon salt

Combine Dijon mustard and oilve oil in small bowl; mix well and brush on to the tenderloins on all sides.

Combine pepper,oregano, thyme, chives, garlic, and salt; mix well. Pat the tenderloin with seasonings. Place on a rack in a large shallow roasting pan and let stand at room temperature for 30 minutes.

Preheat oven to 425 degrees.

Roast for 45 minutes or until a meat thermometer registers 140 degrees for rare or to the desired doneness. Let stand for 15 minutes before slicing.

Donna O Okla.