To make this finest cut of beef even more delicious, coat the filet with a zesty combination of garlic bread crumbs, walnuts, horseradish and creme fraiche.
1 tablespoon olive oil
2 shallots, sliced thin
1 teaspoon minced garlic
1/2 teaspoon fennel seeds
1 cup coarse fresh bread crumbs
1 cup finely chopped walnuts
1/2 cup prepared horseradish, drained and patted dry on paper towels
1 tablespoon chopped fresh mint, or 1/4 teaspoon dried
1/2 teaspoon red pepper flakes
3 pounds beef tenderloin, trimmed and tied
1-1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/3 cup creme fraiche or sour cream
Heat oven to 450F. Heat oil in small saucepan over medium heat. Add shallots; cook until tender. Add garlic and fennel seeds; cook, stirring, 30 seconds. Transfer to bowl. Stir in bread crumbs, walnuts, horseradish, mint and red pepper flakes.
Rub tenderloin all over with salt and pepper. Place on rack in foil-lined shallow roasting pan. Spread creme fraiche over top and sides; press bread-crumb mixture onto beef.
Roast tenderloin 45 minutes until meat thermometer inserted in center reads 130F. for medium-rare (cover loosely with sheet of foil during roasting if crumbs brown too quickly). Let stand 10 minutes before slicing.
Makes 8 servings.