Mustard and Leek Encrusted Tenderloin

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.

Remove the beef from the oven and evenly coat it with the leek almond meal paste, being careful not to burn your hands. Place coated beef back into oven, continue to roast for an additional 20-25 minutes until crust is golden brown. Remove from oven, let stand for 15 minutes, then slice and serve.