Wild Herbed Beef Tenderloin

Preheat oven to 425 degrees F. While oven heats up, place rosemary, mint, thyme, garlic and 1 tablespoon olive oil in food processor and pulse until minced, scraping down sides if needed. Transfer 1½ tablespoons of herb mixture to medium bowl. Mix in panko bread crumbs and Parmesan cheese. Set remaining mixture aside in small bowl.

Slice tenderloin in half so it’s easier to handle and sear. Use knife to slice center, gently butterflying until beef is flat. If needed, pound the meat to flatten even more. Transfer meat to cutting board and lay with rough side facing up. Rub 2 teaspoons olive oil on beef, then spread on herb mixture. Tightly roll beef and secure with butcher twine, wrapping every 2 inches. Massage 1 tablespoon of olive oil into tenderloin and season with salt and pepper.

Heat large skillet with 1 tablespoon of olive oil. When oil is hot, brown the roast on all sides. Place skillet, uncovered, in oven for 15 minutes. Remove beef from the oven and remove twine. Adjust oven temperature to 350 degrees F. Brush beef with mustard and top with bread crumb mixture. Press crumb mixture firmly into roast and return it to the oven to finish for 10 to 15 minutes, depending on how you like your meat done. Let rest for 15 minutes before cutting into it.