Beef Tenderloin With Southwestern-Style Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This versatile Southwestern –Style Sauce, with its zesty blend of black peppercorns and Creole mustard is a perfect match for beef tenderloin. Serve with Tarragon Green Beans and Jalapeno Jack Polenta for a perfect meal. Ingredients:
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 |
Directions:
1. Trim the beef and cut into eight 1/2-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 1/2 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 1/2 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.
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