1 pound beef tenderloin roast, trimmed
2 cloves garlic, quartered
1/4 cup extra virgin olive oil
1 tablespoon lemon or lime juice
1 pinch dried oregano
1 pinch dried basil
1 pinch dried dill
1 pinch dried rosemary
1 pinch dried thyme
2 tablespoons whole multi-colored peppercorns
1 cup water
2 tablespoons Dijon mustard
1 clove chopped fresh garlic
1/4 cup butter
1 1/2 cups dry red wine
Preheat oven to 375 degrees F (190 degrees C).
Cut 8 small slits in the roast. Insert garlic into slits.
In a medium bowl, mix together olive oil, lemon juice, oregano, basil, dill, rosemary, and thyme. Brush over roast. With a small spoon, press whole peppercorns into roast. Place roast onto a rack in a roasting pan, and pour water into bottom of pan.
Bake in a preheated oven, 20 minutes for medium rare, 40 minutes for well done. Remove roast to a cutting board, and let sit 5 minutes.
Pour drippings from roast into a small sauce pan set over low heat. Stir in mustard, chopped garlic, and butter. Cook until butter is completely melted, then add wine, and reduce by half. Spoon sauce over sliced roast.