Recommended Pellets: All eight flavors will work great!
Cook/Prep Time: 1 hour
3 lbs. beef, tenderloin steaks, trimmed of silver and fat
2 Tbsp extra-virgin olive oil
1 tsp Kosher salt
1/2 tsp black pepper, ground
2/3 C herbs, mixed, fresh (such as chives, parsley, chervil, tarragon, thyme)
2 Tbsp Dijon mustard
Preheat grill to 400 degrees F.
Tie kitchen string around the tenderloin in three places so it doesn’t flatten while roasting. Rub the tenderloin with oil and pat on salt and pepper.
Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, about 45 minutes, turning two or three times during roasting to ensure even cooking.
Transfer to a cutting board. Let rest for 10 minutes. Remove the string.
Place herbs on a large plate. Coat the tenderloin evenly with mustard, then roll in the herbs, pressing gently to adhere.