Spice-Crusted Beef Tenderloin with Creamy Mustard Sauce

This simple roast cooks in 40 to 50 minutes and leaves you plenty of time to make a salad, set the table or just relax and enjoy the appetizing aromas filling your kitchen.


  • 1 tbsp olive oil
  • 1 tbsp finely chopped fresh rosemary
  • 1 ½ tsp ground fennel seeds
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 ½ to 3 lb beef tenderloin roast, excess fat trimmed
  • ½ cup crème fraîche*
  • 2 tbsp Dijon mustard
  • 2 tsp fresh lemon juice


  1. Position rack in centre of oven and heat to 375°
  2. In a bowl, combine oil, rosemary, fennel seed, salt and pepper; stir to make a paste. Pat beef dry with paper towel and rub paste over surface of meat. (This can be done up to 4 hours in advance.)
  3. Place roast on rack in shallow roasting pan. Roast until thermometer inserted in centre of meat reads 120°F (rare), 125° – 130°F (medium-rare) or 135°F for medium, about 40 to 50 minutes. Remove from oven and let rest for 10 to 15 minutes before carving.
  4. Meanwhile in a small bowl, whisk together crème fraîche, mustard and lemon juice. Season to taste with salt. Carve meat into 1/3 to ½ -inch thick slices. Serve with mustard sauce. (Also excellent cold, spread on leftover roast beef sandwiches.)

*Crème Fraîche is a soured cream available in the refrigerated dairy case. If you can’t find it, you can substitute a full-fat sour cream (14 – 30% M.F.)


Makes 6 to 8 servings

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