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

 

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

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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.

 

CREAMY MUSTARD SAUCE

 

from Molly Stevens, Fine Cooking Magazine, issue 89