For those of you who want to enjoy a great sunday roast with minimal effort here you go! This recipe consists of only a few simple ingredients and is prepared in no time any all. The cut of beef is also crazy tender and so it’ll prove to be a real winner even with the kids. Beef tenderloin is known  to be a little pricer, but half a tenderloin will feed a family of five with leftovers, so it stretches, and who doesn’t love roast beef sandwiches the day after…so good!

• 1 Beef Tenderloin (Consider Splitting In Two)
• 2 Tbsp Olive Oil
• 1/4 Cup Dry Mustard Powder (Keen’s Works Nicely)
• 1/4 Cup Water
• 4 Garlic Cloves (Crushed)
• 1/2 Tsp Salt
• 1/2 Tsp Pepper
• 1 Roasting Pan
• 1 Oven

• Beef Drippings (Leftover From Cooked Roast Beef Tenderloin)
• 1/4 Cup Red Wine
• 1/2 Cup Beef Stock
• 3 Tpsb All-Purpose Flour
• 1/2 Tsp Salt
• 1/2 Tsp Pepper
• 1 Cooktop

Lift the beef tenderloin out of the fridge and lay on your roasting pan (ideally one with a rack so the beef gets crunchy on all sides and also so that you can catch the juices for gravy). Pat dry with paper towel if needed. Let the beef rest for 30 minutes or until it gets closer to room temperature (don’t cook immediately after it comes out of the fridge). Set your oven to convection bake 375F.

In a small mixing bowl combine the dry mustard powder and water. Stir until combined well and then add the garlic. Using your hands (yes, your hands) rub the mixture over the entire beef tenderloin and then crack the ground pepper and salt over the beef tenderloin (it should stick to the mustard mixture nicely). Cook in the oven until the internal temperature reaches 130F. This should take approximately 45 minutes. Remove and rest for a minimum of 10 minutes, which will all the meat to hit a nice medium rare finish.

As the beef rests throw the roasting pan with all those beef dripping in it on the stove top and add heat. Allow the drippings to toast up a little before adding the flour, stirring regularly. Add the red wine after a couple of minutes and simmer until reduced by half. Add the beef stock and further reduce for a few minutes until thickened. Finish the gravy with salt and pepper.

Once ready slice the beef delicately and serve with roast potatoes, carrots and greens (see other posts for ideas). Don’t forget the gravy too! Also, ensure you complement the beef with a little english mustard or horseradish sauce on the side, and if time permits throw together some Yorkshires; the kids will thank you!