Beef Tenderloin With Dijon-cream Sauce
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
- Servings: 9
- 3 tablespoons balsamic vinegar (or 2 tablespoons red wine vinegar plus 1 1/2 teaspoons sugar)
- 2 tablespoons olive oil
- 1 (1 1/2-2 lb) center-cut boneless beef tenderloin
- salt, to taste
- 3 tablespoons mustard seeds
- 1 1/2 tablespoons peppercorns
- 1 1/2 tablespoons black peppercorns
- 1 (14 1/2 ounce) can beef broth
- 1 cup whipping cream
- 2 tablespoons butter, softened
- 2 tablespoons dijon mustard
- 1 tablespoon balsamic vinegar (or 2 teaspoons red wine vinegar plus 1 teaspoon sugar)
- black peppercorns, coarsely crushed (to garnish)
- mustard seeds, coarsely crushed (to garnish)
Recipe
- 1 in a cup, combine vinegar and oil; rub mixture onto tenderloin.
- 2 season generously with salt; let stand 15 minutes.
- 3 coarsely crush mustard seeds and peppercorns in a blender or food processor.
- 4 roll beef in crushed mixture, pressing it into the surface to coat.
- 5 oil hot grid of grill (to prevent sticking).
- 6 grill meat, on a covered grill, until a meat thermometer inserted in the center almost registers 145°f for medium-rare, 160°f for medium, or 170°f well done (16-24 minutes for medium-rare, depending on size and thickness; add an additional 5 minutes for every 10°f).
- 7 flip over halfway through cooking.
- 8 let stand 5-10 minutes before slicing.
- 9 in a saucepan, combine beef broth and whipping cream, and bring to a boil.
- 10 boil gently until reduced to about 1 cup (sauce will be thick enough to coat a spoon).
- 11 remove from heat; stir in butter, a little at a time, until all the butter is melted.
- 12 stir in mustard and vinegar.
- 13 sprinkle with crushed peppercorns and mustard seeds.
- 14 slice roast and serve with a few spoonfuls of sauce.
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