Simple and elegant beef tenderloin

• 1 (3-lb) center-cut beef tenderloin
• 1/4 cup Dijon mustard
• 1 tbsp olive oil
• 2 garlic clove, very finely
• 1 1/2 tbsp salt corse sea salt
• 3 tbsp coarsely ground black pepper
• 3 cups veal stock (found at most high-end markets and butcher shops)
• 1 tbsp fresh chopped fresh thyme

Preparation:

Preheat oven to 450 degrees F.Oil the bottom of a roasting pan, and place in the beef tenderloin. Combine the mustard, oil, and garlic and spread over the surface of the beef tenderloin. Season with salt and press on the fresh ground black pepper.Roast about 35 minutes, or until a meat thermometer inserted in the middle of the thickest part of beef tenderloin registers 128 degrees F. for medium-rare, 135 degrees for medium. While the beef is roasting, bring the stock to a boil in a saucepan. Boil until it reduces by half. Remove from heat, season with salt and fresh ground black pepper to taste, and reserve.
Remove beef tenderloin to a cutting board, and cover with foil. Allow to rest for about 15 minutes before slicing. Stir the thyme into the veal reduction, and serve with the sliced beef.I used part of the tenderloin to make crostini with cream fresh and caviar

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