Roast Beef Tenderloin with Remoulade Sauce
- prep time 0 min
- total time 0 min
- serves 4
1 beef tenderloin, about 2 pounds/1 kg, at room temperature
1 Tbsp olive oil
Salt and pepperRemoulade Sauce
1 egg yolk
tsp Dijon mustard, more to taste
1 tsp anchovy paste
½ tsp tarragon vinegar
¼ cup olive oil
¾ cup peanut or safflower oil
2 to 3 tablespoons chopped gherkins
2 Tbsp capers
1 Tbsp chopped parsley
1 Tbsp chopped chervil
2 Tbsp chopped tarragon
Freshly ground black pepper
1. Heat the oven to 400°F/200°C. Weigh the meat and roast it twelve 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 carving.Remoulade Sauce
1. Whisk together the egg yolk, mustard, anchovy paste, and vinegar. Add the olive oil drop by drop, whisking constantly. Then whisk in the peanut oil. The mixture should be very thick.
2. Stir in the gherkins, capers, and herbs. 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 lemons. Makes 1 cup. Serve spooned over roast beef.
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