FENNEL AND ROSEMARY BEEF TENDERLOIN WITH CREAMY MUSTARD SAUCE

By stevek980

Ingredients

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Preparation

Step 1

(note, I used beef tip, which was a roast and it worked fine. Beef Tenderloin is the best cut of meat, only two on a cow and they are $20 a pound. The tip is also a very lean piece of meat, so do not over cook it because it will get very dry and leather and bad). Get a 2-3 pound roast, cut off excess fat. Then mix 1 tbsp olive oil with 1 tbsp fresh rosemary, 1 ½ tsp fennel seed, salt and pepper. Mix and rub paste all over meat. Then roast in pre heated 375 degree oven for 40-50 minutes, for medium internal temperature should be 135 degrees (I roasted it for about sixty minutes and it was 140 degrees and still pretty red in the middle, way too red for Jax and even a little too much for me, so cook it longer). I can marinate it up to four hours in advance. For sauce mix ½ c crème fraiche with 2 tbsp Dijon mustard and 2 tsp fresh lemon juice. We tried this on 10/21/2008 and it was very, very good. The sauce was awesome.