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1
Remove excess fat, chain (the tough narrow muscle running along the tenderloin), and silverskin from the beef, then cut in half crosswise to form two shorter roasts.
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2
Tie both pieces in 1 inch intervals with kitchen twine.
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3
In a medium bowl, stir together the mustard, olive oil, garlic, herbs and pepper until smooth.
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4
Sprinkle half the salt over the beef, then slather with the mustard mixture.
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5
Place the beef in a plastic bag and refrigerate for at least 3 hours or up to overnight.
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6
Let the beef stand at room temperature for 1 hour before you start cooking.
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7
Preheat the oven to 450F Place a rack in a roasting pan.
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8
Wipe excess marinade off the beef and discard.
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9
Sprinkle the remaining salt over the beef.
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10
Heat 2 tablespoons of the canola oil in a large skillet over medium high heat.
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11
Add one of the beef pieces and turn to sear on all sides until well browned.
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12
Transfer to a roasting pan and repeat with the other piece of beef.
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13
Place the pan in the oven and roast until the internal temperature registers 125 F for medium rare, about 20 minutes.
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14
Check the beef after 15 minutes just to be sure.
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15
Remove from the oven and transfer to a cutting board.
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16
Let rest for 15 minutes before slicing.
