Dijon Herb Beef Tenderloin
For a different twist try honey mustard instead.
Ingredients
Instructions
  1. Set the Beef tenderloin out about an hour ahead of time to bring it to room temperature.
  2. Cut the Beef Tenderloin like a hot-dog bun to within 1/2″ of the opposite side. Lay it open, spread with mustard and sprinkle with 1-1 1/2 tsp Cookies Flavor Enhancer. Place the basil and sage leaves on the bottom half, and spread the thyme leaves, and garlic.
  3. Fold together and tie with cotton kitchen string, spacing approximately 1″ apart. Rub down with olive oil and sprinkle with remaining Cookies Flavor Enhancer. Top with several sprigs of rosemary.
  4. Prepare grill for indirect heat and place a drip pan under grill grates filled half way with warm water. Preheat grill to medium heat.
  5. Grill the beef over indirect heat, covered, to 130-135 degrees F. when an instant read thermometer is placed in thickest part of the meat. This should take about an hour or so. Transfer the beef to a platter and let rest for 20 minutes.
  6. Remove string. Top the beef with fresh sprigs of herbs. Slice and season as desired according to taste.