Ingredients:

  • 2 pounds (900g) beef tenderloin, trimmed
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (30g) Dijon mustard
  • 2 teaspoons (10g) fresh rosemary, finely chopped
  • 2 teaspoons (10g) fresh thyme, finely chopped
  • 4 cloves garlic, minced
  • Salt and black pepper, to taste
  • 2 pounds (900g) Yukon Gold potatoes, peeled and quartered
  • 4 tablespoons (60g) unsalted butter
  • 1/2 cup (120ml) whole milk
  • 4 cloves garlic, minced
  • Salt and pepper, to taste

Instructions:

  1. Trim excess fat from the tenderloin. In a bowl, mix olive oil, Dijon mustard, rosemary, thyme, garlic, salt, and pepper. Rub the mixture all over the tenderloin and let marinate for 30 minutes, refrigerated.
  2. Preheat the oven to 400°F (200°C).
  3. Place the tenderloin in a roasting pan and roast in the oven for 25-30 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare. Remove from oven, cover with foil, and let rest for 10 minutes.
  4. Boil quartered potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to pot. Add butter, milk, minced garlic, salt, and pepper, and mash until smooth and creamy.
  5. Slice the tenderloin against the grain and serve with garlic mashed potatoes.