Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce

Ingredients

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

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