This delicious dish pretty much works with any meat and has so much flavor!  Try with Prime Rib to make it a delicious holiday meal staple.

What You’ll Need:

5-lb. beef tenderloin or rib roast

2/3 cups Dijon mustard

3 Tablespoons olive oil

2 teaspoons fresh minced garlic

1 Tablespoon fresh chopped rosemary (if in a pinch, you can used dried herbs)

1 Tablespoon fresh chopped thyme

1 teaspoon smoked sea salt or coarse sea salt

½ teaspoon pepper

2 Tablespoons mustard seeds

2 cups beef broth

2 Tablespoons brandy

What to Do:

Preheat oven 425 degrees.  Then, place tenderloin in a glass baking dish with ½ cup beef broth.

In a medium-size mixing bowl, add Dijon, olive oil, minced garlic, fresh or dried herbs, sea salt and pepper. Stir until well-blended.  Rub mixture all over roast and sprinkle with mustard seeds.

Place in oven and roast for 20 minutes. Reduce oven temperature to 350 degrees, add ½ cup of beef broth and baste over roast. Roast for another 10 – 15 minutes.

Transfer meat to cutting board and tent with foil. Strain remaining liquid through a colander and pour into a saucepan. Add remaining cup of beef broth and simmer. At this point you may want to add a bit more Dijon and herbs for flavor and add the brandy. Simmer until slightly reduced. (If you like a thicker sauce you can 1 – 2 Tablespoons of flour to thicken).

Slice meat, ladle with sauce and serve!