Beef Tenderloin With Dijon-cream Sauce

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 (1 1/2-2 lb) beef tenderloin
• 1 1/2 tablespoons peppercorns
• 1 1/2 tablespoons black peppercorns
• 3 tablespoons mustard seeds
• 1 (14 1/2 ounce) can beef broth
• 1 cup whipping cream
• 2 tablespoons butter, soften
• 1 1/2-2 tablespoons dijon mustard
• 1 1/2 tablespoons balsamic vinegar
• coarsely crushed black peppercorns (to garnish)
• mustard seeds (to garnish)

Recipe

• 1 combine oil and vinegar in a cup, rub onto beef. season generously with salt. let stand 15 minutes.
• 2 meanwhile, coarsely crush peppercorns and mustard seeds in a blender or food processor or by hand with a mortar and pestle. roll beef in crushed mixture, pressing it into the surface to coat.
• 3 oil grill to help prevent sticking. grill beef, on a covered grill, over medium heat 16 to 24 minutes (depending on thickness and your desired doneness). turn halfway through cooking. let stand 5 to 10 minutes before slicing. slice and serve with a few spoonfuls of sauce.
• 4 for the dijon-cream sauce, bring beef broth and whipping cream to a boil in a saucepan. boil gently until reduced to about 1 cup; sauce will be thick enough to coat a spoon. remove from heat; stir in butter, a little at a time, until all the butter is melted. stir in mustard and vinegar, adjusting amounts to taste. sprinkle with peppercorns and mustard seeds. makes about 1 cup.