Roast Beef Tenderloin With Celeriac Remoulade

• steak sauce 1/4 cup A.1.
• 2 tablespoons red wine
• 2 teaspoons ground mustard
• 1 1/2 pounds beef tenderloin
• mixed salad to serve
• 1 celeriac small, peeled and thinly sliced
• 1/2 cup mayonnaise
• 1/4 cup chopped parsley coarsely
• 1 tablespoon lemon juice
• 1 tablespoon dijon mustard

1. 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.
2. Preheat the oven to 400u0b0F. 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.
3. Roast for 15 mins, for rare. Remove from oven. Cover loosely with foil. Let stand for 15 mins.
4. For the celeriac remoulade, combine all ingredients in a bowl and season to taste.
5. Serve beef hot or at room temperature, in thin slices, with remoulade and salad.

steak sauce, red wine, ground mustard, beef tenderloin, mixed salad, mayonnaise, parsley coarsely, lemon juice, mustard

Taken from www.yummly.com/recipe/Roast-Beef-Tenderloin-with-Celeriac-Remoulade-1402400 (may not work)