Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce

Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce
Photo by Scott Phillips

Ingredients

  • 2 Tbs. Dijon mustard
  • 1 tsp. kosher salt; more to taste
  • 1-½ tsp. ground fennel seed
  • 1 Tbs. extra-virgin olive oil
  • ½ tsp. freshly cracked black pepper
  • 2-½- to 3-lb. beef tenderloin roast, excess fat trimmed
  • 1 Tbs. finely chopped fresh rosemary
  • + 2 more ingredients
    • 2 tsp. fresh lemon juice
    • ½ cup crème fraîche

Position a rack in the center of the oven and heat the oven to 375°F. 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...

View full recipe at Fine Cooking

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