Fennel & Rosemary Beef Tenderloin
For six to eight persons.
For the beef
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fine chopped fresh rosemary
- 1 1/2 teaspoon ground fennel seed
- 1 teaspoon kosher salt, add more to taste
- 1/2 teaspoon cresh cracked black pepper, add more to taste
- 2 1/2 to 3 lb beef tenderloin
For the Mustard Sauce
- 1/2 cup crème fraîche
- 1 teaspoon Dijon mustard
- 2 teaspoon fresh lemon juice
In a 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 ncecessary, tie the roast at 1 1/2 inch intervals and then place in the fridge - the roast can be seasoned and placed in the fridge for up to four hours.
Place the oven rack in the centre and heat the oven to 375 (F).
Place the roast on a rack in a shallow roasting pan. Roast until an instand-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.
To make the sauce, while together the crème fraîche, mustard and lemon juice. Season lightly with salt to taste. Crème fraîche, if not available can be replaced with a combination of sour cream and full cream as a substitute.
Transfer the meat to a carving board and let it rest, uncovered, for 10 to 15 minutes before carving into 1/3 to 1/2 inch slices.
Serve the beef with a spoon of mustard sauce on the side.