Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce

By west757

An elegant roast for a company dinner.

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

Details

Servings 6
Adapted from finecooking.com

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.

Put the roast on a rack on a small, rimmed baking sheet or in a shallow roasting pan. Roast until an instant-read thermometer inserted in the center reads 120°F for rare, 125° to 130°F for medium rare, or 135°F for medium, 40 to 50 minutes.

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

Transfer the roast to a carving board (preferably with a well for collecting juices) and let it rest, uncovered, for 10 to 15 minutes before carving it into 1/3- to 1/2-inch-thick slices. Serve the beef, passing the mustard sauce at the table.