Roast Beef Tenderloin With Celeriac Remoulade - cooking recipe

Ingredients

1/4 cup A.1. steak sauce
2 tbsp red wine
2 tsp ground mustard
1 1/2 lbs beef tenderloin
None None Mixed salad, to serve
None None FOR THE CELERIAC REMOULADE
1 small celeriac, peeled and thinly sliced
1/2 cup mayonnaise
1/4 cup coarsely chopped parsley
1 tbsp lemon juice
1 tbsp Dijon mustard

Preparation

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.
Preheat the oven to 400\u00b0F. 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.
Roast for 15 mins, for rare. Remove from oven. Cover loosely with foil. Let stand for 15 mins.
For the celeriac remoulade, combine all ingredients in a bowl and season to taste.
Serve beef hot or at room temperature, in thin slices, with remoulade and salad.