FENNEL AND ROSEMARY ROASTED BEEF TENDERLOIN WITH CREAMY MUSTARD SAUCE

FENNEL AND ROSEMARY ROASTED BEEF TENDERLOIN WITH CREAMY MUSTARD SAUCE (for six to eight)

OLYMPUS DIGITAL CAMERA Beef, tenderloin, roasted beef tenderloin with fennel and rosemary and creamy mustard sauce 2

 

For the beef:

1 tablespoon extra-virgin olive oil

1 tablespoon finely chopped fresh rosemary

1-1/2 tablespoons ground fennel seed

1 teaspoon kosher salt, more to taste

½ teaspoon freshly cracked black pepper

a 2-1/2 to 3 pound butt end beef tenderloin roast, excess fat trimmed

 

For the mustard sauce:

½ cup crème fraiche

2 tablespoons Dijon mustard

2 teaspoons fresh lemon juice


1. Position a rack in the middle of the oven and heat the oven to 375*.

2. 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 (The roast can be seasoned and refrigerated up to 4 hours before roasting).

3. 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 into the center reads 120*F for rare, 125*F to 130*F for medium rare, or 135*F for medium, 40 to 50 minutes.

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

5. 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 ½ inch slices. Serve the beef, passing the mustard sauce at the table.

 

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

CREAMY MUSTARD SAUCE

 

from Molly Stevens, Fine Cooking Magazine, issue 89

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