Preheat oven to 475 F.
In a small bowl, whisk together the Dijon mustard and balsamic vinegar. Set balsamic sauce aside.
3 tbsp. Dijon mustard, 3 tbsp. aged balsamic vinegar
Season the tenderloin with sea salt and freshly ground black pepper.
2 – 3 lb. beef tenderloin roast, Sea salt and freshly ground black pepper
Heat oil in a skillet and brown the roast for 1 to 2 minutes per side.
Cooking fat
Place the roast on a baking/roasting sheet and cover generously with the balsamic sauce.
Place in the oven and roast for 25 minutes or until medium-rare.
In a small bowl, combine the ingredients for the herb sauce and season to taste.
½ cup fresh parsley, 3 tbsp. fresh basil, Zest of 1 lemon, 2 garlic cloves, ¼ cup extra virgin olive oil, Sea salt and freshly ground black pepper
Remove the roast from the oven, cover, and allow to rest for 10 to 12 minutes before serving.
Slice the roast and serve with herb sauce.