We had this for Christmas dinner, and it was AMAZING! The flavor of the rub was wonderful, and the cooking (gentler and at a less intense heat than we usually do) was easy and fool proof. The mustard sauce was delicious and my only problem was that we left too early the next day to have the sauce on beef sandwiches! This is a keeper - for special occasions and dinner parties alike!
I made this lastnight for our Valentine's dinner and it turned out excellent! I bought a 2lb beef tenderloin and cooked it at 375 as the recipe states but it took about 90 minutes to cook. I like my meat medium rare but found cooking to the temperature of 127F to be way to rare. I cooked it to 145F and it was still medium rare. I'm thinking next time I'll cook it at 475F as I've noticed alot of recipes recommend instead of 375F. Overall it was simple to prepare and had a great flavor. The mustard sauce was a perfect tangy match!
As other reviewers have stated, buying the best quality beef will make a difference here. If you do, you will be rewarded with a fabulously moist and delicious tenderloin that will have your guests raving. I served this with the potato gratin from FC# 36 (p36-37) and a salad of baby greens with vinaigrette. Don't worry about the fennel if you're not a fan, the taste is subtle and compliments the meat very well. I tweaked the mustard sauce a little bit to adjust to our tastes, but otherwise followed the recipe exactly. This is a winner!
Almost impossible to ruin the recipe. A first-rate cut of beef is essential-this is one instance where "you get what you pay for." A probe thermometer is a must to make certain you bake it to the right level of doneness. Next time I'll add more salt to the rub, and some horseradish to the sauce. Otherwise, this was a first-rate Christmas main course.
Not bad, but perhaps the cut of beef should've been better? Put in some horseradish with the creamy mustard sauce to give it a little zip. Next time, I'll add more salt and pepper to the fennel and rosemary.
I made this recipe exactly as stated,it was terrific. Great for company and easy.
Made it for 18 for Christmas dinner and it was a hit and very easy. Make sure you get the best cut of meat you can afford; makes a difference.
I've made this recipe several times with great results. The sauce pairs deliciously with the beef.
I made this recipe exactly as stated, and could not have been happier with the results. I am not a big fan of fennel flavor, but used the fennel seed and rosemary as directed, and it was delicious. It really mellowed in the oven and created a delicious crust. The mustard sauce was fabulous (I used half sour cream and half heavy cream as a substitute for creme fraiche since my supermarket didn't have that). As we were savoring every bite, we thought the sauce would be very good with ham as well, so I will make it for Christmas dinner. My entire menu consisted of a salad of beets (marinated in a lemon tarragon vinaigrette) and goat cheese, baked potatoes, roasted asparagus, and the beef tenderloin roast. It was on a whole other level! Most important of all, make sure you have a really good source for your tenderloin. Quality meat makes a difference!