Peppery Beef Tenderloin (Stove Top) With Balsamic Glaze |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This is a delicious and easy way to cook beef tenderloin. Since it is sliced before cooking, it also takes just a fraction of the time the oven baked tenderloin takes. One of my regular rotation recipes! Ingredients:
1 lb beef tenderloin |
4 teaspoons black pepper |
4 tablespoons balsamic vinegar |
4 teaspoons dijon mustard |
4 tablespoons heavy cream |
4 tablespoons water |
Directions:
1. Press edges of beef into black pepper to coat. Cut into 1 inch slices.
2. Heat a large skillet over medium high heat until a drop of water sizzles and quickly evaporates.
3. Cook beef in hot skillet, turning frequently, until browned on all sides and done (8-10 minutes for medium rare).
4. Transfer to a serving plate and keep warm.
5. Combine balsamic vinegar an mustard in a small bowl and mix well. Add to the skillet drippings and mix.
6. Add whipping cream and water. Bring to a boil, stirring continually.
7. Cook, stirring continually, until thickened; about 2 minutes.
8. Spoon over beef and serve.
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