Beef Tenderloin with Fennel and Rosemary and Creamy Mustard Sauce

This is an incredibly elegant meal that is very easy to prepare. Your guests will rave about it. The recipe calls for beef tenderloin, but you can make this with any type of beef roast (obviously, the better the cut of meat, the more successful the recipe).

Ingredients

1 Tbs. extra-virgin olive oil

1 Tbs. finely chopped fresh rosemary

1 1/2 tsp. ground fennel seed

1 tsp. kosher salt; more to taste

1/2 tsp. freshly cracked black pepper

2 1/2 to 3 lb. beef tenderloin roast, excess fat trimmed

1/2 cup creme fraiche (you can use whipping cream if you have to)

2 Tbs. Dijon mustard

2 tsp. fresh lemon juice

Directions

Position a rack in the center of the oven and heat the oven to 375 degrees Farenheit. 

In a pestal, grind the fennel seed (this releases the flavor) and add the salt and pepper. Pour this dry mixture into a small glass bowl and add the olive oil and chopped fresh rosemary 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 in advance.)

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 in the center reads 120 degrees F for rare, 125 degrees to 130 degrees F for medium rare, or 135 degrees for medium, about 40-50 minutes.

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

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 1/2 inch thick slices. Serve the beef, passing the mustard sauce at the table (the leftovers make an excellent sandwich and you can use the mustard sauce as the condiment). 

Hope you enjoy this great recipe. It is one of my favorite ways to prepare beef.