Ingredients

• 1 whole beef tenderloin, trimmed (3 to 4 pounds)

• 2 Tablespoons Kosher salt

• 2 Tablespoons coarse cracked black pepper

• 1 Tablespoon granulated garlic

• 1 Tablespoon onion powder

• 2 Tablespoons Dijon mustard

• 2 Tablespoons olive oil

• 2 sprigs rosemary

• 4 sprigs thyme

Instructions

Preparation

Pat the tenderloin dry with paper towels. Rub all over with Dijon mustard and olive oil.

In a small bowl, combine Kosher salt, cracked pepper, garlic, and onion powder. Coat the tenderloin evenly, pressing the pepper mixture into the meat.

Place the rosemary and thyme in the bottom of a roasting pan and set the tenderloin directly on the herbs.

Cooking

Insert the temperature probe into the thickest part of the tenderloin.

Select Gourmet Mode → Meat → Beef → Tenderloin → Slow Roast. Choose desired doneness (Medium Rare recommended) and set the time to 2 hours.

Cook until the oven signals that the target temperature has been reached.

If you want an additional resting or serving section added, I can draft that to match the same style.