Source: dLife

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

Servings

2.0
2 lb  filet mignon, lean 0.25
0 1/4 cup  chopped parsley 2.0
2 tbsp  dijon mustard 1.0
1 tbsp  fresh rosemary 2.0
2 tsp  fresh thyme 1.0
1 each  olive oil cooking spray 0.5
0 1/2 tsp  black pepper 2.0
2 each  medium garlic cloves 0.5
0 1/2 cup  reduced fat sour cream 2.0
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.