This delicious dish pretty much works with any meat and has so much flavor! Try with Prime Rib to make it a delicious holiday meal staple.
What You’ll Need:
5-lb. beef tenderloin or rib roast
2/3 cups Dijon mustard
3 Tablespoons olive oil
2 teaspoons fresh minced garlic
1 Tablespoon fresh chopped rosemary (if in a pinch, you can used dried herbs)
1 Tablespoon fresh chopped thyme
1 teaspoon smoked sea salt or coarse sea salt
½ teaspoon pepper
2 Tablespoons mustard seeds
2 cups beef broth
2 Tablespoons brandy
What to Do:
Preheat oven 425 degrees. Then, place tenderloin in a glass baking dish with ½ cup beef broth.
In a medium-size mixing bowl, add Dijon, olive oil, minced garlic, fresh or dried herbs, sea salt and pepper. Stir until well-blended. Rub mixture all over roast and sprinkle with mustard seeds.
Place in oven and roast for 20 minutes. Reduce oven temperature to 350 degrees, add ½ cup of beef broth and baste over roast. Roast for another 10 – 15 minutes.
Transfer meat to cutting board and tent with foil. Strain remaining liquid through a colander and pour into a saucepan. Add remaining cup of beef broth and simmer. At this point you may want to add a bit more Dijon and herbs for flavor and add the brandy. Simmer until slightly reduced. (If you like a thicker sauce you can 1 – 2 Tablespoons of flour to thicken).
Slice meat, ladle with sauce and serve!