Serves 4. Difficulty
1 garlic bulb, roasted 1/4 cup quality gf dijon mustard (we used Maille dijon mustard) 1-1/2 Tablespoons olive oil One 2 pound beef tenderloin, tied at 2 inch intervals with kitchen string Salt and freshly ground black pepper 1 fennel bulb, trimmed and coarsely chopped 1 carrot, coarsely chopped 2 teaspoons basil, chopped 2 Tablespoons olive oil
Preheat oven to 425°F.
Season entire tenderloin with salt and freshly ground black pepper.
Using a small knife, make small slits all over tenderloin, pressing roasted garlic cloves into the slits.
In a large, oven-safe, pan (big enough to accomodate roast without overcrowding), heat oil over high heat. Brown tenderloin on all sides. Spread dijon onto tenderloin. Transfer pan to oven and roast for about 25 minutes or until internal temperature of meat reaches 120°F.
Transfer roast to a cutting board and tent with foil, letting it rest for about 20 minutes.
While beef tenderloin is roasting, steam fennel and carrots over simmering water for 30 minutes.
Transfer vegetables to a food processor; add basil and puree. Stir in oil. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, slice beef tenderloin into 3/4 inch slices. Spoon fennel puree onto individual plates, topping with a slice of beef tenderloin.
To roast the garlic, cut the top off of the garlic bulb and drizzle with olive oil. Place the garlic in a garlic roaster or loosely bundled in aluminum foil. Roast for 40-45 minutes at 425°F. (Leave the oven on at 425°F for roasting the tenderloin.)