Fold the smaller tail end of the tenderloin under about 6 inches. Tie this portion of the beef with kitchen twine at 1-1/2 inch intervals. Place the beef on rack placed inside a rimmed baking sheet. Set aside to come to room temperature for approximately 40 minutes.

Preheat your oven to 500°F.

In a small bowl, mix together the bread crumbs, oil, garlic, parsley, rosemary, thyme, salt, and pepper. Pat the tenderloin dry with paper towels. Brush the top and partial sides with the mustard. Pat the bread crumb mixture onto mustard-coated beef, pressing gently.

Place the beef in the oven and roast for 10 minutes. Reduce the temperature to 350°F and continue to roast for an additional 30 minutes or until the internal temperature is at 130°F when checked with a digital meat thermometer in the thickest end.

Carefully remove the beef to a clean cutting board. Tent very loosely with aluminum foil and allow to rest for at least 15 minutes.

Remove the string from the tail end, being careful not to disturb the panko crust. Using a sharp serrated carving knife, slice the beef into 3/4 inch thick portions. Place on a serving platter and garnish with a few sprigs of rosemary.