Saturday, December 17, 2011


No one does Christmas like Carolyn Roehm, and these images are stunning. ENJOY!

Veranda 2011


Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce

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 

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-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.

make ahead tips

The roast can be seasoned and refrigerated up to 4 hours before roasting.
Fine Cooking December 2010
Molly Stevens

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