Beef Tenderloin With Southwestern-style Sauce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 3 lbs beef tenderloin, trimmed
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 3 tablespoons shallots, minced
• 1 1/2 tablespoons tomato paste
• 3 tablespoons creole mustard
• 1/2 teaspoon black peppercorns, crushed
• 2 cups chicken broth
• 3 tablespoons real maple syrup
• 1/4 cup cider vinegar
• 1 teaspoon salt
• 3/4 teaspoon fresh ground black pepper
• 2 3/4 teaspoons dried cilantro or 2 1/2 teaspoons fresh cilantro, chopped
• 1 1/2 tablespoons jalapenos, finely diced

Recipe

• 1 trim the beef and cut into eight ½-inch thick medallions, about 6 ounces each.
• 2 season the medallions with salt and pepper and brush with olive oil; cover and refrigerate until needed.
• 3 heat ½ tablespoon of the oil in a sauté pan over medium-high heat. sauté the garlic and shallots until aromatic, 1-2 minutes; add tomato paste and cook until slightly browned, about 2 minutes; add the mustard, black peppercorns, chicken broth, maple syrup, vinegar, salt and pepper; simmer until mixture reduces to a sauce consistency, about 10 minutes.
• 4 heat the oil in a skillet on medium-high heat; sauté the medallions to the desired doneness, 1 ½ minutes for the first side and approximately 1 minute for the second side for medium.
• 5 finish the sauce with the cilantro and serve over the tenderloin.
• 6 garnish with the jalapeno.