Roast Beef Tenderloin with Remoulade Sauce

TOTAL TIME: 45 min
Prep: 10 min
Inactive Prep: 10 min
Cook: 25 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

BEEF:
  • Salt and freshly ground pepper
    REMOULADE SAUCE:
    • 2 tablespoons capers
    • 2 tablespoons chopped fresh tarragon
    • 1 tablespoon chopped fresh chervil
    • 1 tablespoon chopped fresh parsley
    • Freshly ground pepper
    • Salt
    • Lemon juice
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    Directions

    For the beef: Preheat the oven to 400 degrees F/200 degrees C. Drizzle the beef with the oil and sprinkle with salt and pepper. Weigh the meat and roast it for 12 minutes for the first pound and 10 minutes for each additional pound. (For 2 pounds/1 kg, about 25 minutes.) Remove from the oven and let sit at least 10 minutes before slicing.

    For the remoulade sauce: Whisk together the mustard, anchovy paste, vinegar and egg yolk in a bowl. Add the olive oil, drop by drop, whisking constantly. Whisk in the peanut oil. The mixture should be very thick. Stir in the gherkins, capers, tarragon, chervil and parsley. Adjust the quantities of any of these to suit your taste. Grind in some pepper. Taste, and adjust the seasonings with salt and squirts of lemon juice.

    Serve the remoulade sauce spooned over the beef.

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    5

    Newest Ratings and Reviews

    Read all 2 reviews

    • on November 06, 2013

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      I've always been a rock star in the kitchen in my dear husband's eyes, but after nearly 13 years together, I hadn't surprised him much lately. This recipe had Hubby singing my praises and sending photos of the platter to his best friend (whose wife's profession is food science! Thank you, Laura, for bringing the spice back into my kitchen! This recipe is a definite keeper.

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    • on October 20, 2013

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      For a birthday party I served this tenderloin cooked to in an internal temp of 130 degrees with oohs and aahs when served.
      I started with Laura's vichyssoise recipe served chilled, followed by her vegetable terrine and some French cheeses and bread, and accompanied the tenderloin with her French lentils, walnuts and goat cheese recipe.
      The vegetable terrine only used 4 oz of cauliflower, so I put some rosemary and a bay leaf in a teaball in a couple of cups of water and boiled it till reduced to about 2/3 cup of liquid. Removed the teaball, added the cauliflower flowerettes, granulated garlic, salt, pepper, and a little cream. Covered the pot and simmered till tender. Then took a wand blender and creamed the mixture. It was a great complement to the beef tenderloin and lentils. Thanks Laura! The birthday party was for a woman who requested a French menu and your recipes were wonderful ------as is your recipe for the peach almond merengue cake!

      people found this review Helpful.
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