When you have a superior cut of meat, the the simpler the secondary ingredients the better.  (And, the simpler the cooking method as well…)  Take a filet mignon or beef tenderloin for example–there is no reason to spend too much time deciding how to flavor or cook these types of beef cuts.  A simple sear on a grill for a filet, or a simple roast in the oven for the entire tenderloin work best.  And one of my favorite flavor combinations for either?  Dijon mustard and fresh rosemary.  Simple spread a couple of tablespoons of your favorite coarse grain Dijon mustard on the tenderloin, after seasoning it with salt and pepper. Next, sprinkle chopped, fresh rosemary all over the coated tenderloin and roast for about 40 minutes, until the beef reaches medium-rare.  Serve with a tender baked potato and a simple green salad–oh, and of course a glass of your favorite red wine.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: beef, beef tenderloin, Dijon mustard, filet mignon, fresh rosemary, roast beef