Beef Tenderloin with Mustard and Herbs
(Entree)

INGREDIENTS

1 (2 1/2-pound) beef tenderloin, trimmed
Cooking spray
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/3 cup finely chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 tablespoons finely chopped fresh rosemary
3 tablespoons Dijon mustard

DIRECTIONS

Prepare grill.

Lightly coat beef with cooking spray; sprinkle evenly with salt and pepper. Place beef on grill rack coated with cooking spray. Reduce heat to medium. Grill 30 minutes or until a thermometer registers 145 degrees or until desired doneness, turning to brown on all sides. Let beef stand 10 minutes.

Sprinkle parsley, thyme, and rosemary in an even layer on an 18 x 15-inch sheet of plastic wrap. Brush mustard evenly over beef. Place beef in herb mixture on plastic wrap; roll beef over herbs, pressing gently. Slice beef.

CALORIES: 191 (44% from fat). FAT: 9.4g (sat 3.7g, mono 3.9g, poly 0.4g). PROTEIN: 23.4g. CARB: 1.4g. FIBER: 0.2g. CHOL: 71mg. IRON: 1.7mg. Sodium: 393mg. CALC: 23mg.

SERVINGS: 10 (serving size — 3 ounces)

Complete the meal by serving with the grilled vegetable salad above, or your choice of green salad or vegatable side dish.

Recipe from Cooking Light, June, 2008.