3 lbs. center piece beef tenderloin roast, trimmed
1/2 cup FRENCH'S® Spicy Brown Mustard or FRENCH'S® Horseradish Mustard
1/3 cup minced parsley leaves
1/3 cup minced basil leaves
2 Tbsp. minced tarragon leaves
1 1/2 tsp. cracked black pepper
1 1/2 cups light sour cream
2 Tbsp. chopped capers, drained
COMBINE mustard, herbs and pepper. Mix 1/4 cup herb paste with sour cream and capers; reserve for Mustard Herb Sauce.
HEAT oven to 425°F. Place meat on greased rack in roasting pan. Spread remaining herb paste on meat. Roast meat about 35 to 40 min. for medium rare (135°F internal temperature); 45 to 50 min. for medium doneness. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
PLACE meat on serving platter; let rest 10 min. before serving. Cut into thin slices and serve with Mustard Herb Sauce.
Presentation: Slice part of roast and arrange slices and roast on serving platter. Garnish platter with small bunches of fresh arugula or watercress. Pass the sauce on the side.