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Recipe

Fennel & Rosemary Beef Tenderloin with Creamy Mustard Sauce

Scott Phillips

Servings: 6 - 8

Nothing says special occasion like beef tenderloin, but this recipe could be the easiest beef tenderloin you ever make. It requires minimal amount of time and toil to assemble and season, and then the oven concentrates the flavors. It cooks for 40 to 50 minutes—enough time to make a salad, set the table, or just relax and enjoy the appetizing aromas filling your kitchen. 

Read Quick Prep, Easy Roast for six additional holiday-worthy roasts, including Spice-Crusted Roast Pork Tenderloin and Rack of Lamb with Ancho-Honey Glaze. And, for more beef tenderloin recipes, visit the Guide to Christmas.  

Ingredients

  • 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

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 310
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 100
      Sodium (mg): 300
      Carbohydrates (g): 2
      Fiber (g): 0
      Protein (g): 30

Preparation

  • 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.

The beef and mustard sauce are both excellent cold, use leftovers for roast beef sandwiches.

Reviews

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Reviews

  • Kelly_O | 01/16/2017

    My parents cooked this for Christmas dinner. It was so tender and flavorful! They made the mustard sauce with Siggis Greek yogurt - it came out delicious, but honestly, the sauce is not necessary. This meat stands on its own.My husband and I loved it so much we made it ourselves for our one year wedding anniversary, a week after Christmas. We skipped the mustard sauce, but again, the meat stands on its own. It was so fantastic we are cooking it again tonight, because.... Why not? Prep is easy (we have our butcher trim and tie).I recommend this dish to everyone.

  • Natasha999 | 12/26/2016

    I made this for Christmas dinner for a crowd of 12. Used a 5lb cut of meat. The seasoning was delicious, it cooked beautifully, and was a real crowd pleaser. The sauce was lovely as well. I subbed sour cream and it worked very well - everyone loved it and leftovers were great the next day too. Thank you for sharing this lovely recipe!

  • Stasia | 12/26/2015

    Adapted this recipe for my 5+lb. filet and cooked it on my outdoor grill on indirect heat in a roasting pan on a rack with the lid closed. We did open the grill a few times to check on the roast and turn it a few times, but even so, was mostly able to keep the grill at 375 degrees when closed, but after an hour it was not quite done. So we cranked up the 2 side burners which brought it up to temperature in about 10 or 15 minutes and gave the it some nice color. The end result was perfect. One end of the roast was close to medium-well which my children prefer, the other end was not quite medium rare, and the middle section ranged somewhere in between -- perfect for our Christmas crowd, everyone could find slices cooked to their taste. I was surprised how much we all enjoyed the Creamy Mustard Sauce with the meat.

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