Make this on a Sunday for your sweet sweet family. Maybe Easter Sunday? Maybe any given Sunday. Just make it.
Mustard and Leek Encrusted Tenderloin
1 2-2.5 pound beef tenderloin
Salt & Pepper
2 leeks, white and palest green part only, chopped
2 Tablespoons olive oil
1 Tablespoon spicy brown mustard
1/2 teaspoon minced garlic
1/2 cup freshly grated parmesan
1/2 cup almond meal
Preheat oven to 425 degrees. Bring beef tenderloin to room temperature. Generously season beef with salt and pepper. Roast on a foil covered pan for 20 minutes.
In a food processor or Vitamix, combine olive oil, mustard, garlic, leeks, and parmesan until it becomes a thick paste, scraping down the sides. In a medium bowl, add the leek paste to the almond meal, mixing well.