Beef Tenderloin


Preheat oven to 425°



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



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

     Mini Yorkshires with Roast Beef

Source:  a combination of Lucy Waverman’s and Julia Child’s recipes