Balsamic Dijon Crusted Beef Tenderloin

• Gluten free
• Paleo

• Meat

  • 2 1/2 lb Beef tenderloin, roast

• Produce

  • 2 tbsp Basil
  • 1 small clove Garlic
  • 2 Meyer lemons, Zest of
  • 3/4 cup Parsley

• Condiments

  • 1 1/2 tbsp Balsamic vinegar, aged
  • 3 tbsp Dijon mustard, grainy

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

Found on runningtothekitchen.com

Description

Ingredients

• 2.5 pound beef tenderloin roast
• kosher salt
• freshly ground black pepper
• 3 tablespoons grainy dijon mustard
• 1 1/2 tablespoons aged balsamic vinegar
• 3/4 cup finely chopped parsley
• 2 tablespoons finely chopped basil
• zest of 2 Meyer lemons
• 1 small clove garlic, minced

Directions

• Preheat oven to 500 degrees and line a baking sheet with tin foil.
• Tie roast in 3-4 places with kitchen string/twine.
• Place roast on baking sheet and season generously with salt and pepper.
• Mix mustard and balsamic vinegar in a small bowl and spread all over the top of the roast.
• Place roast in the oven for 25 minutes for a rare to medium rare steak.
• Remove from oven, cover with tin foil and let rest for 10-15 minutes before slicing.
• Serve with gremolata.
• Combine the parsley, basil, lemon zest and garlic in a small bowl and mix together.