1/2 tsp. extra-virgin olive oil
1 pound beef tenderloin, all visible fat removed
1 tsp. coarse-grain mustard
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. dried chervil, crushed
1 tsp. dried savory, crushed
1 tsp. dried thyme, crushed
1 tsp. dried rosemary, crushed

Port Wine Sauce:
11/2 cups port wine
11/2 cups fat-free veal or beef stock
reduced pan juices
1 tsp. butter

Preheat the oven to 450°F. Heat the oil in a medium-size skillet. Add the meat and sear over high heat for 1 to 2 minutes to seal in the juice. Remove the tenderloin from the pan and allow to rest for 5 minutes. Remove any fat from the pan. Combine the mustard with the salt, pepper, and all the herbs. Mix well and coat the beef with the mixture. Place the herb-coated tenderloin in a small roasting pan and roast for 5 minutes, or until medium-rare. Remove from the oven. Place the tenderloin in a separate pan while making the sauce. Deglaze the roasting pan with the port wine and reduce the liquid by half. Add the veal stock and again reduce by half. Pour any meat juices from the resting meat into the pan with the reduced stock. Swirl in the butter. Divide the meat into 4 servings and serve with the sauce. 1/4 recipe = 265 calories.