Herb-Crusted Beef Tenderloin with Roasted Garlic Mash

Preheat oven to 400°F (200°C).

Cut the top off the head of garlic to expose the cloves. Place on a piece of foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast in the oven for 35-40 minutes until soft and golden.

While the garlic roasts, finely chop the rosemary and thyme leaves. In a small bowl, mix the herbs with 1/2 cup of panko breadcrumbs, 1/4 cup of grated parmesan, 1 teaspoon of salt, and 1/2 teaspoon of pepper.

Pat the beef tenderloin dry with paper towels. Season all sides with the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper.

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 2-3 minutes per side.

Remove the tenderloin from the skillet and let rest for 5 minutes. Brush the entire surface with 2 tablespoons of Dijon mustard.

Press the herb-breadcrumb mixture onto all sides of the mustard-coated tenderloin, patting gently to adhere.

Return the tenderloin to the skillet and place in the oven. Roast for 20-25 minutes for medium-rare (internal temperature of 130-135°F) or until desired doneness is reached.

While the beef cooks, peel and cut the potatoes into 1-inch cubes. Place in a large pot, cover with cold water, and add 1/2 teaspoon of salt. Bring to a boil and cook until fork-tender, about 15 minutes.

Drain the potatoes and return them to the pot. Add 4 tablespoons of butter and mash roughly.

Squeeze the roasted garlic cloves from their skins into the potatoes. Add 1/2 cup of warm milk and continue mashing until smooth and creamy.

Remove the tenderloin from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10 minutes before slicing.

Finely chop 2 tablespoons of fresh chives and fold into the mashed potatoes.

Slice the tenderloin into 1/2-inch thick medallions and serve with the roasted garlic mash, garnished with additional fresh herbs if desired.