Beef Tenderloin
Beef Tenderloin
Preheat oven to 425°
Ingredients:
Marinade:
2 Tbsp coarse-grained mustard
1 Tbsp soy sauce
1 Tbsp finely chopped garlic
½ tsp cayenne
2 Tbsp olive oil
a 4-pound (2 kg) beef tenderloin
Serves
Method:
Combine marinade ingredients in a small bowl.
Coat beef filet with marinade evenly on all sides.
Marinate for 30 minutes.
Place meat on a rack and roast for 30 to 35 minutes or until pink juices just begin to rise to the surface, or a meat thermometer reads 125 F to 130 F (52 to 54 C.) Remove to a platter and let sit for 5-10 minutes before slicing.
To serve as an appetizer, see the recipe for
Source: a combination of Lucy Waverman’s and Julia Child’s recipes