Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce

By Bearbuddy45

Ingredients

• 1 Tbs. extra-virgin olive oil
• 1 Tbs. finely chopped fresh rosemary
• 1-1/2 tsp. ground fennel seed
• 1 tsp. kosher salt; more to taste
• 1/2 tsp. freshly cracked black pepper
• 2-1/2 - to 3-lb. beef tenderloin roast, excess fat trimmed
• 1/2 cup crème fraîche
• 2 Tbs. Dijon mustard
• 2 tsp. fresh lemon juice

Preparation

Step 1

Position a rack in the center of the oven and heat the oven to 375°F.

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 1-1/2-inch intervals.

Meanwhile, in a small bowl, whisk together the crème fraîche, mustard, and lemon juice. Season lightly with salt to taste.



NOTE: Put in some horseradish with the creamy mustard sauce to give it a little zip.