Nutrition per serving may change if servings are adjusted.
1 (2 pound) beef tenderloin roast
¼ cup snipped fresh parsley
2 tablespoons Dijon mustard, plus 2 teaspoons, divided
1 tablespoon snipped fresh rosemary
2 teaspoons snipped fresh thyme
1 teaspoon olive oil or cooking oil
½ teaspoon coarsely ground black pepper, plus more to taste
2 cloves garlic, minced
½ cup light sour cream
Coarsely ground black pepper
Preheat oven to 325°F. Trim fat from meat. In a small bowl, stir together parsley, 2 tablespoons mustard, rosemary, thyme, oil, pepper and garlic. Rub over the top and sides of meat.
Place the meat on a rack in a shallow roasting pan. Insert an ovenproof meat thermometer into the center of the roast. Roast for 30 to 45 minutes or until the thermometer registers 135°F. Cover with foil and let stand 15 minutes. (The meat's temperature will rise 10°F while it stands).
Meanwhile, stir together sour cream and the remaining 2 teaspoons mustard. Thinly slice the beef. Serve with the sauce. If desired, sprinkle with additional pepper.