(6 to 8 portions)

  • 1,3 kg tenderloin
  • salt and freshly ground black pepper to taste
  • about 60 ml olive oil
  • 2 sprigs rosemary
  • 10 g fresh thyme sprigs
  • 3 cloves of garlic
  • handful of fresh parsley
  • 30 ml wholegrain mustard

Heat oven to 220 °C. Bind meat with twine - it will cause the meat to keep its shape. Season with salt and pepper. Heat 30 ml olive oil in a pan and brown the meat. Place on a cooling rack and then a baking tray. Remove the rosemary and thyme leaves from the stems. Place rosemary, thyme, rest of the olive oil, garlic, parsley and mustard in a food processor. Mix to a paste. Spread on meat, and put meat in the oven. If you like your meat very pink, cook 20 minutes for each 500 g, plus an extra 15 minutes. For more well-done meat, bake 25 minutes for each 500 g. Remove and allow to cool.