- 3, 5 kg. Beef tenderloin
- 2 tbs. Old style mustard
- 1 tbs. Strong Dijon mustard
- Tarragon, thyme, rosemary, black pepper
- Mustard seeds, pink pepper, thick marine salt
- Extra virgin olive oil, arbequina olive variety
Preheat the oven to 410ºF. Prepare a blend with the mustards, aromatic herbs and oil. Season and marinade the meat with the previous blend and let it rest for some minutes. Set the meat on a baking sheet with its greasy part upwards and put into the hot oven. Keep it for 15 min. to 410ºF to get a browned meat outside. Remove and turn it around. Reduce temperature to 356ºF – 365ºF.
During the baking process we may add some water to the baking sheet to prevent juices from sticking. Keep it for 50 or 60 min. depending on the size of the meat portion. Once time has elapsed, remove it from the oven, cover with foil and let it rest for some minutes so that internal juices may rest. Once cold, cut the meat into fine slices. Serve it accompanied by different sauces, salads or baked potatoes.
Use a heat resistant thermometer to adjust meat cooking temperatures. To make sauce with meat juices, deglaze the baking sheet with water or meat stock and let it reduce.