Garlic & Lavender Crusted Beef Tenderloin


 SERVES 6-8 PEOPLE 1 hour cooking time 15 min prep time


1 (3-5 pound) beef tenderloin, cleaned and trimmed

1/2 cup olive oil

salt and pepper, to taste

2 carrots cut into pieces

1 SWEET onion, peeled

1/2 stalk celery, cut into medium sized pieces

8 garlic cloves, minced

3 tablespoons fresh thyme

3 tablespoons fresh rosemary

3 tablespoons fresh lavender

8 tablespoons Dijon mustard

3 tablespoons pink peppercorns, crushed



Preheat oven to 450 degrees. Rub beef with olive oil, salt and black pepper. Brown on all sides in a large non-stick pan over high heat. Place beef on a wire rack in roasting pan. Place vegetables on bottom of pan. Mix all herbs in a bowl with the crushed pink peppercorns. Brush the tenderloin on all sides with Dijon mustard. Place herb mix on all sides of the tenderloin. Roast for 40 to 45 minutes, medium rare. Internal temperature is 125 degrees. Transfer to platter and let rest for 10 minutes. Then slice and serve