Prep Time : 25 minutes
Cook Time : aprox 45 minutes depending on how you like it cooked.  
Yield : About 12 servings

Ingredients:
1 3-pound beef tenderloin, trimmed of fat
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2/3 cup chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon, thyme
2 tablespoons Dijon mustard

Directions:
Preheat oven to 400 degrees F.

Tie kitchen string around tenderloin in three places so it doesn’t flatten while roasting. (I didn't bother with this as I didn't see it being necessary).

Rub the tenderloin with oil; pat on salt and pepper.

Place in a large roasting pan.

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.

Slice and serve.

Nutrition:

Per 3-oz. serving: 185 calories; 9 g fat (3 g sat, 4 g mono); 67 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 24 g protein; 0 g fiber; 178 mg sodium; 214 mg potassium.

Nutrition Bonus: Selenium (40% daily value), Zinc (30% dv).

Exchanges: 3 lean meat

My notes:  

I love it rare so I cooked it for about 30 minutes.  Additionally I served this with lightly, steamed baby carrots and parsley.

Recipe found on: http://www.eatingwell.com/