Rosemary infused Beef Fillets with a Dijon mustard sauce

01 February 2016
One of the fastest, most delicious and juicy recipes for beef tenderloin!
 
What we will need: (for 6 persons)
 
For the meat rub:
 
1 tbsp. olive oil
 
1 tbsp. fresh rosemary
 
1 tsp. milled fennel seeds
 
1-2 tsp. coarse sea salt
 
½ tsp. freshly ground black pepper
 
6 slices of beef fillet
 
For the mustard sauce:
 
½ cup cream
 
2 tbsp. Dijon mustard
 
2 tsp fresh lemon juice
 
1 pinch of salt
 
Method:
 
In a bowl combine the ingredients for the rub: oil, rosemary, the fennel, salt and pepper. Mix well until it forms a fragrant paste.  
 
Then wipe your fillets with some paper towel to remove all moisture and then spread your rub on both sides of the meat for that extra hit of flavor.  
 
Place your fillets in shallow pan and place them in the center of a preheated oven and grill them at 190°C - 200°C for 40'-50' minute, depending on whether you want them rare, medium rare or simply medium.
This will of course be dependent on the thickness of the fillets and how strong your oven is. 
 
While the meat is cooking, it’s time to make your sauce.  In a bowl vigorously mix your cream, mustard and lemon juice. Taste and season with salt as desired.
 
Once your fillets are cooked, put them aside for a few minutes to allow their temperature to drop and then serve with the sauce! 
 
Don’t forget to partner your dish with some full-bodied, fruity red wine or a robust medium sweet rosé. And simply savor the flavors - enjoy.
 
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