A large piece of tenderloin makes a beautiful presentation, but it is pricey. This preparation takes about 1 1/2 hours total, largely unattended.
Serves at least 10
5 lb. beef tenderloin, trimmed of fat
1/2 c. Dijon mustard
3 Tbls. extra-virgin olive oil
2 Tbls. finely chopped fresh rosemary
1 Tbls. ground fennel seed
1 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
Mustard Sauce
1 c. creme fraiche
4 Tbls. Dijon mustard
1 1/2 tsp. fresh lemon juice
Remove the tenderloin from the refrigerator and place in a roasting pan about 45-60 minutes before you’re ready to cook. Preheat the oven to 450 degrees.
In a small bowl, combine mustard, oil, rosemary, fennel seed and salt and pepper. Slather the mustard mixture on top of the tenderloin. Roast for about 20 minutes, then check with a meat thermometer; when the meat reaches about 125 degrees in at least two places, it will be medium-rare.
Meanwhile, in a small bowl, whisk together mustard sauce ingredients. Season lightly with salt, to taste.
Transfer the roast to a carving board and let meat rest for 10-15 minutes before carving into 1/2-inch slices to serve. Pass the mustard sauce at the table.
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