Beef Florentine

An easy cold beef dish with lots of flavour. The glorious colour of the green mayonnaise gives the dish a summery look and feel. Serve horseradish mixed with sour cream as an alternative sauce. Because this tenderloin is served cold, cook it 10 minutes to the inch measured horizontally at the thickest part. When cool it will be evenly rare all through. If you like medium rare, cook it 15 minutes to the inch.

2 tbsp (25 mL) Dijon mustard
2 tbsp (25 mL) grainy mustard
1 tbsp (15 mL) chopped fresh thyme or 1 tsp (5 mL) dried
1/4 cup (50 mL) chopped Italian parsley
2 tbsp (25 mL) olive oil
1 tbsp (15 mL) cracked black peppercorns
Salt to taste
4 lbs (2 kg) beef tenderloin


Florentine Mayonnaise
2 cups (500 mL) baby spinach
1 cup (250 mL) fresh basil
1 tsp (5 mL) chopped garlic
1/4 cup (50 mL) olive oil
1/2 cup (125 mL) Parmesan cheese
1 cup (250 mL) mayonnaise
Salt and freshly ground pepper

1. Combine mustards, thyme, parsley, olive oil, peppercorns and salt. Spread over tenderloin and marinate for 2 hours at room temperature or overnight refrigerated, but bring back to room temperature before roasting.
2. Preheat oven to 450°F (230°C). Place tenderloin on rack over roasting pan. Roast for 35 to 40 minutes depending on thickness or until rare, 130°F (55°C) on an instant-read thermometer. The roast will continue to cook as it cools. Remove from pan and cool.
3. Combine spinach, basil, garlic and olive oil in food processor. Puree until smooth. Stir in Parmesan and mayonnaise. Season with salt and pepper.
4. Slice tenderloin into thin slices and place on top of Arugula Salad (recipe follows). Serve with Florentine Mayonnaise on the side.

Arugula Salad
The pepperiness of the arugula perfectly complements beef.

2 bunches arugula, stalks trimmed
3 tbsp (45 mL) extra virgin olive oil
1 tbsp (15 mL) balsamic vinegar
1 tbsp (15 mL) red wine vinegar
Salt and freshly ground pepper

1. Place arugula in bowl and toss with olive oil, balsamic vinegar, red wine vinegar, salt and pepper.

Serves 8