Go Back

Fennel and Rosemary Beef Tenderloin with Mustard Sauce

Prep Time 10 mins
Cook Time 1 hr
resting time 10 mins
Total Time 1 hr 10 mins
Course Main Dish
Cuisine American


  • 1 Tbs Olive oil extra virgin
  • 1 Tbs Fresh rosemary finely chopped
  • 1-1/2 tsp. Fennel seed ground
  • 1 tsp. Kosher salt or more to taste
  • 1/2 tsp. Black pepper freshly cracked
  • 2 -1/2- to 3 lb. Beef tenderloin roast with 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, Dijon 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 creme mustard sauce at the table.


I found it difficult to locate the ground fennel, and ended up using a spice grinder to grind up the fennel seeds, myself.
One year, I was able to find containers of Devon cream in the store. I used that to replace the Crème fraîche. Since then, I located both in my local Whole Foods store.
Crème Fraîche
1 ½ cups whipping cream
4 tablespoons (1/4 cup) buttermilk
Combine cream and buttermilk in a jar with tight fitting lid. Shake well for 2 or 3 minutes. Let stand at warm room temperature for at least 24 hours. Refrigerate until ready to use.
Keyword beef roast, holiday entree