Roast Beef Tenderloin

1 beef tenderloin, about 2 pounds/1 kg, at room temperature

1 tablespoon olive oil

Salt and pepper

Remoulade Sauce

1 egg yolk

2 teaspoons Dijon mustard, more to taste

1 teaspoon anchovy paste

½ teaspoon tarragon vinegar

¼ cup olive oil

¾ cup peanut or safflower oil

2 to 3 tablespoons chopped gherkins

2 tablespoons capers

1 tablespoon chopped parsley

1 tablespoon chopped chervil

2 tablespoons chopped tarragon

Freshly ground black pepper

Lemon juice



Roast Beef Tenderloin

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.

See more: Beef, French, Main, Roast

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