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.