Roast beef tenderloin with persillade
Ingredients
- 2 tablespoon dijon mustard
- 2 tablespoon coarse (kosher) salt
- 1 tablespoon freshly cracked black pepper
- 6 garlic cloves, 4 cloves left whole, 2 finely minced
- 1 center-cut, trimmed section of beef tenderloin (trimmed before weighing), 2 pounds
- 2 loosely packed cups flat-leaf parsley leaves
- 1/2 to 3/4 cup extra virgin olive oil
- 1 tablespoon white wine vinegar or fresh lemon juice
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