Roast

• 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

Creamy Mustard Sauce

1. 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-inch intervals.
2. 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°F for rare, 125° to 130°F for medium rare, or 135°F for medium, 40 to 50 minutes.
3. Meanwhile, in a small bowl, whisk together the crème fraîche, mustard, and lemon juice. Season lightly with salt to taste.
4. 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.

• Very good! Use less fennel.
• The roast can be seasoned and refrigerated up to 4 hours before roasting.
• Fine Cooking 89