Roast Beef Tenderloin With Celeriac Remoulade Recipe

Name: Roast Beef Tenderloin With Celeriac Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: steak sauce 1/4 cup A.1.; 2 tablespoons red wine; 2 teaspoons ground mustard; 1 1/2 pounds beef tenderloin; mixed salad to serve; 1 celeriac small, peeled and thinly sliced; 1/2 cup mayonnaise; 1/4 cup chopped parsley coarsely; 1 tablespoon lemon juice; 1 tablespoon dijon mustard

Servings: persons

steak sauce 1/4 cup A.1.
2 tablespoons red wine
2 teaspoons ground mustard
1 1/2 pounds beef tenderloin
mixed salad to serve
1 celeriac small, peeled and thinly sliced
1/2 cup mayonnaise
1/4 cup chopped parsley coarsely
1 tablespoon lemon juice
1 tablespoon dijon mustard

1
Whisk steak sauce, wine and mustard in a small bowl. Place beef in a large resealable plastic freezer bag and add marinade. Seal bag. Refrigerate for 6-8 hours, or overnight, to marinate.
2
Preheat the oven to 400u00b0F. Place a roasting pan in the oven. Heat a large skillet on medium heat. Remove beef from marinade. Season with salt and pepper. Cook for 2 mins, turning until browned on all sides. Transfer to hot roasting pan.
3
Roast for 15 mins, for rare. Remove from oven. Cover loosely with foil. Let stand for 15 mins.
4
For the celeriac remoulade, combine all ingredients in a bowl and season to taste.
5
Serve beef hot or at room temperature, in thin slices, with remoulade and salad.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: steak sauce 1/4 cup A.1., 2 tablespoons red wine, 2 teaspoons ground mustard, 1 1/2 pounds beef tenderloin, and more.

Yes, Roast Beef Tenderloin With Celeriac Remoulade falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roast Beef Tenderloin With Celeriac Remoulade

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