Source: dLife

Fresh parsley, rosemary, thyme and Dijon-style mustard make a flavorful herb rub for this fork-tender roast beef.

Servings

2 lb filet mignon, lean
0.25 cup chopped parsley
2 tbsp dijon mustard
1 tbsp fresh rosemary
2 tsp fresh thyme
1 olive oil cooking spray
0.5 tsp black pepper
2 medium garlic cloves , minced
0.5 cup reduced fat sour cream
2 tsp dijon mustard

1 Trim fat from meat. In small bowl stir together parsley, the 2 tablespoons mustard, the rosemary, thyme, oil, pepper, and garlic. Rub over top and sides of meat.
2 Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of meat.
3 Roast in a 325 degrees F oven for 30 to 45 minutes or until meat thermometer registers 135 degrees F.
4 Cover with foil and let stand 15 minutes. The temperature of meat after standing should be 145 degrees F.
5 Meanwhile, for sauce, stir together sour cream and the 2 teaspoons mustard.
6 Thinly slice meat. Serve with sauce. If desired, sprinkle with additional black pepper.