Beef Tenderloin with Mustard and Herbs

2½lbs. beef tenderloin, trimmed
1 tsp. salt
1 tsp. white pepper
1/3 cup finely chopped fresh parsley
2 tbsp. chopped fresh thyme
1½ tbsp. finely chopped fresh rosemary
3 tbsp. Dijon mustard

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° or until desired
degree of 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 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.

10 servings