Recipes, Recipes - Pinot Noir

Nana’s Mustard Roast

Serves many, at least 8 to 10

This is my mother’s recipe. She doesn’t know where she got it, only remembers it was passed on to her from a neighbor in the 1960s. In our family we make this for Christmas dinner and other worthy occasions. Sure tenderloin is expensive, but it redeems itself with its absolute simplicity and stunning presentation.

1 well-trimmed beef tenderloin, about 3 pounds
1/4 pound softened butter
1/2 cup mustard (whatever you like best, I use Dijon)
4 to 6 cloves garlic, mashed
Ground black pepper

Make a paste of the butter, mustard, garlic — this can be done in the food processor if you like. Pat the pepper into the meat, to your taste. Preheat the oven to 450. Spread the paste evenly on top of the meat. Roast for 1/2 to 3/4 of an hour for medium rare. let the meat rest on the counter, tented with foil for about 15 minutes before slicing.