- 4-5 lb beef tenderloin roast
- 3 Tbsp Dijon mustard
- 2 tsp fresh thyme, chopped
- 1 tsp fresh cracked black peppercorns
- 1 tsp sea salt
Preheat oven to 425°F. Set a rack in a large roasting pan. Pat meat dry with paper towels and set on rack. Combine Dijon with thyme, peppercorns and salt in a small bowl. Brush mustard mixture over meat. Roast in centre of oven for 50-60 minutes for medium-rare, or 60-70 minutes for medium. Transfer meat to a cutting board and cover with foil. Remove rack from pan.