Beef Tenderloin With Dijon-Cream Sauce |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is somewhat expensive and time-consuming to make. But, it is so worth it!!! My brother is the pickiest eater I know and he absolutely loved it! Ingredients:
2 tablespoons olive oil |
3 tablespoons balsamic vinegar |
1 (1 1/2-2 lb) beef tenderloin |
1 1/2 tablespoons white 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) |
Directions:
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.
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