Rosemary Beef
{(rater>id=100|name=Rosemary Beef|type=rate|headline=off)}
Preheat: 375° | Yield: 8 servings | |
Prep: 0:10 | Wait: 0:00 | Cook: 0:50 |
Ingredients
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
- 1/2 cup crème fraîche
- 2 Tbs. Dijon mustard
- 2 tsp. fresh lemon juice
Directions
- 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.
- 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.
- Meanwhile, in a small bowl, whisk together the crème fraîche, 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.
Notes
- Very good! Use less fennel.
- The roast can be seasoned and refrigerated up to 4 hours before roasting.
Nutrition
Calories (kcal): 310 | Fat Calories (kcal): 170 | Cholesterol (mg): 100 | |
Fat (g): 19 | Saturated Fat (g): 8 | Mono Fat (g): 8 | Poly Fat (g): 1 |
Protein (g): 30 | Carbohydrates (g): 2 | Sodium (mg): 300 | Fiber (g): 0 |
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