Wednesday, August 25, 2010


I don't eat much beef, but when I do I love a good beef tenderloin with a crust of great herbs, mustard sauce and RARE just like the picture above. I know many of you like your beef more well done so when you are roasting, use an instant read thermometer to measure doneness. 120 degrees is rare, 125-130 is medium rare, 135 for medium, +135 is hockey-puck or shoe leather! Rare to Medium takes between 40-50 minutes.
One 2-1/2 to 3 lb beef tenderloin roast, fat trimmed
1 tbl olive oil
1 tbl fresh finely chopped rosemary
1-1/2 tbl ground fennel seed
fresh cracked pepper
1/2 cup creme fraiche
2 tbl dijon mustard
2 tsp fresh lemon juice
Preheat oven to 375 degrees with rack in the center of the oven
Combine olive oil, rosemary, fennel, 1 tsp salt and 1 tsp pepper. Stir to make a paste. Pat the tenderloin dry and rub the paste over the surface of the meat. (You can season the beef and refrigerate up to 4 hours in advance)
Put the roast on a rack on a baking sheet or in a shallow roasting pan. Roast to your desired doneness. Meanwhile, whisk together creme fraiche, mustard and lemon juice. Season with salt and pepper.
Transfer the roast to a cutting board and try to reserve juices. Let it rest about 10-15 minutes. Carve and serve with juices on top. Pass the mustard sauce for your guests to portion as they desire.
Serve with mashed potatoes and asparagus as the sauce is delicious over these sides too.


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