Roast Beef & peas Sauce

Ingredients:
1(2-1/2 Lb) Beef Tenderloin 
1/4cup All Purpose Flour
1 tspSteak Seasoning
2 Tbsp Olive Oil
2 Large White Rose Potatoes 1 cup Beef Broth
1/4 cup Whole Grain Mustard
1 tepWhite Wine Vinegar
2 Tbsp Unsalted Butter
1/4 cup Heavy Cream, room temperatur
1 tspSafIron Threads
Salt 8 Pepper, to taste
1 cup (cooked) Sweet Peas
Micro Greens, for garnish, optional

Green Peas:
1 cup frozen green pea
1 cup water
1,2 teaspoon sea salt to teaspoon pepper
2 green onions, chopped (or 1 small white onion or shallot)
1 -2 tablespoon fresh fiat-leaf parsley
1 small lemon, juice of (1-2 teaspoons bot¬tled will also work)


Directions:
Heat oven to 425 degrees I.
Dredge tenderloin in flour and sprinkle with seasoning. Heat oil in a roasting pan to medium heal and sear beef on all sides. Place In oven and roast Mr 15 minutes, turn¬ing once. Lower heat to 350 and continue to cook for an additional 20 minutes (or longer it you prefer your meat cooked medium or well). Transfer beef to a plate and place roasting pan on the stove. Add beef broth and bring to a boil. Lower heat and whisk in mustard and vinegar. Cook until reduced by half (10 minutes).
Remove from heat and stir In butter, cream and saffron. Season with salt S Pepper to taste.
To make potato planks, microwave potatoes (prick w/ fork first) for 3 minutes, turning once. Wrap in tin foil and place in oven with the tenderloin when you turn down the temperature.
To serve, slice the beet into 1" slices and the potatoes into 1/2" slices. Place potatoes onto a platter topped with the tenderloin. Spoon pan sauce over Me beet and scatter with peas.
Green Peas Sauce:
Put all the ingredients into a pot together and bring to a boil.
Cook uncovered for 3-5 minutes, until the peas have turned tender. Fresh peas won't take long; it you're using REALLY frozen ones like I did you might at least 6-7 min¬utes.
Puree in a blender or food processor until totally smooth: it will be a thin sauce. Can be eaten right away or chilled for future use.