2 to 2 1/2poundsCenter-cut H-E-B prime 1 beef tenderloin roast,
2teaspoonsEach kosher salt and coarse ground black pepper,
2teaspoonsdried rosemary leaves, crushed,
*Brandy-Mustard Cream Sauce:,
1cup (8 ounces)whipping cream,
1/4teaspooneach: salt and ground black or white pepper,
1Heat oven to 425°F.
2Combine rub ingredients in a small bowl and blend to make a paste. Rub evenly over surface of tenderloin.
3Place tenderloin on a roasting rack in a shallow pan. Roast 40 minutes(20 minutes per pound), uncovered, or until a meat thermometer inserted in center reads 135°F for Medium-Rare doneness. Remove from oven and let stand 10 minutes before carving.
4While roast rests, melt butter in a heavy, large skillet over Medium heat. Add mustard and Worcestershire sauce; stir to combine.
5Remove skillet from heat. Add brandy and ignite. When flames cease, return skillet to Medium heat. Stir in cream, salt and pepper.
6Bring sauce to a boil; stir constantly and cook 5 to 8 minutes until sauce thickens. Serve over sliced tenderloin immediately.
No Nutritional Information Available