Fennel and Rosemary Beef Tenderloin with Creamy Mustard Sauce
For You Meat Lovers Out There
Very easy and delicious!!!
- 1 Tblsp. olive oil
- 1 Tblsp. finely chopped rosemary
- 1 ½ Tsp. ground fennel seed
- 1 Tsp. salt
- 1/2 Tsp. cracked black pepper
- 2 ½ to 3 lb. beef tenderloin roast
- 1/2 C. Crème fraiche
- 2 Tblsp. Dijon mustard
- 2 Tsp. lemon juice
- Position rack in the center of the oven and heat the oven to 375.
- In a small bowl, combine the olive oil, rosemary, fennel seed, salt and pepper. Stir to make a paste. Pat the beef dry with paper towels and rub the paste all over the surface of the meat. If necessary, tie the roast at 1 ½-inch intervals. The roast can be seasoned and refrigerated up to 4 hours in advance.
- Put the roast on a rack in a small, rimmed baking sheet or in a shallow roasting pan. Roast until an instant-read thermometer inserted in the center reads 120F for rare; 125-130F. for medium-rare; or 135F for medium. 40-50 minutes.
- Meanwhile, in a small bowl, whisk together the crème fraiche, mustard and lemon juice. Seasons lightly with S&P.
- Transfer the roast to a carving board (preferably with a well to collecting juices) and let it rest uncovered for 10 to 15 minutes before carving it into 1/3-1/2 inch thick slices.
- Serve the beef, passing the mustard sauce at the table.
- Additional info: minutes of cooking at 375F is: 18 min. per lb. for rare; 20 min. per lb. for med; 22 min. per lb. for well done.