Recipe: Cold Roast Tenderloin of Beef with Pommery Mustard Sauce and Remoulade Sauce

COLD ROAST TENDERLOIN OF BEEF
WITH POMMERY MUSTARD SAUCE AND REMOULADE SAUCE

3 tablespoons vegetable oil
3 to 4 pounds trimmed beef tenderloin, center cut, at room temperature
Salt and pepper
Pommery Mustard Sauce (recipe follows)
Remoulade Sauce (recipe follows)

Preheat oven to 425 degrees F.

Heat oil in a skillet large enough to hold the beef. Rub the beef with the pepper and sear on all sides for 5-7 minutes. Remove from the skillet and place on a well-oiled rack in a roasting pan.

Roast until a meat thermometer inserted into the thickest part of the beef registers 125 degrees for rare (25-35 minutes), or 140 degrees for medium rare (35-40 minutes). Roasting time will vary with the thickness of the meat.

Sprinkle with the salt and let cool to room temperature. Carve crosswise into thin slices and overlap on a platter. Serve with Pommery Mustard Sauce and Remoulade Sauce and cracker bread.

POMMERY MUSTARD SAUCE
Makes 1 cup

1 egg (pasteurized or egg substitute)
3 tablespoons Pommery or other whole-grain mustard
1 tablespoon lemon juice
1/4 teaspoon salt
Dash of Tabasco
1/3 cup vegetable oil
3 tablespoons olive oil

Combine egg, mustard, lemon juice, salt and Tabasco in a small bowl. Whisking constantly, drizzle in the oils until the sauce is smooth and thickened. Refrigerate until serving.

REMOULADE SAUCE
Makes 1 cup

1 egg yolk
1 tablespoon lemon juice
3/4 cup vegetable oil
1 clove garlic, crushed
1/4 teaspoon pepper
1 tablespoon minced fresh tarragon
1 hard cooked egg, finely chopped
1 teaspoon anchovy paste
1 tablespoon capers
2 tablespoons minced parsley

Combine egg yolk and lemon juice in a small bowl. Whisking constantly, drizzle in the oil. Add the garlic, pepper, tarragon, anchovy paste, capers and parsley and stir gently to combine.

Serves 6-8
Source: California Cooking by the Art Museum Council and L.A. County Museum of Art