Herb - encrusted beef tenderloin with cabernet sauce

For the Tenderloin -
Clean and Trim:
2 lb. beef tenderloin, center cut
Coat with:
2 T. Dijon mustard
Grind in Food Processor:
1 cup fresh parsley leaves
2 T. black peppercorns, crushed
4 cloves garlic
2 t. lemon zest (1 lemon)
2 t. fresh thyme leaves
2 t. fresh rosemary leaves
1 t. kosher salt
Accompaniments -
Prepare and Serve Tenderloin With:
6 roasted red potatoes
4 cups mesclun mix salad greens
6 French bread rounds, toasted
1 1/2 cups Cabernet Sauce
Nutritional Information per Slice:
Calories 350
Total Fat 17(g)
Calories from Fat 43%
Sodium 751(mg)
Carbohydrates 5(g)

1.Preheat oven to 450?. To trim off the silverskin, cut a flap under one end. Hold end of membrane taut as you slide knife underneath it to cut it away.
2.Coat the tenderloin with Dijon mustard using a pastry brush. Don't forget the ends. This mustard layer will help the herb crust stick to the roast.
3.Peppercorns won't break up in food processor so crush them before processing. Then process crust until finely chopped.
4.Spread the herb mixture in a layer on a sheet of parchment or waxed paper. Lay the tenderloin on the herbs and roll to coat. Pat extra on the ends.
5.Coat roasting rack with nonstick spray to keep herb crust from sticking. Place meat on the rack in a shallow roasting pan. Roast for 40 minutes.
6.The meat is medium-rare when it reaches 130?. Let rest 10 - 15 minutes under aluminum foil tent. Now is the time to reheat sauce and potatoes.
7.Slice potatoes so bottoms are flat and tops are angled; core holes. Coat with olive oil and season with salt and pepper. Roast for 20 minutes at 450?.
8.Cut rounds of French bread to fit slices of tenderloin. Brush with oil and toast in oven for 10 minutes at 450?. You can do this even a day ahead.
9.Place a small bunch of mesclun greens into the hole of the potato to make a bouquet. Put one on each plate. Serve with a little vinaigrette if you like.
10.Slice tenderloin into six portions, each about an inch thick. Use a really sharp knife so the crust doesn't fall off. Put crouton on plate next to potato ring.
11.Top crouton with a slice of tenderloin. Pour a little sauce on meat and plate. Don't over do it and cover up meat. Sprinkle with pomegranate seeds.