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.

Place rosemary and thyme in the bottom of a roasting pan.

Set the tenderloin directly on top of the herbs.

Rub all over with Dijon mustard and olive oil.

In a small bowl, combine Kosher salt, cracked black pepper, granulated garlic, and onion powder.

Coat the tenderloin evenly, pressing the seasoning mixture into the meat.

Cooking

Insert the temperature probe into the thickest part of the tenderloin. Place enameled tray into rack position 2.

Select Gourmet Mode, Meat, Beef, Tenderloin, Slow Roast.

Choose desired doneness (Medium Rare recommended).

Set the time to 2 hours.

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