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Beef Tenderloin With Dijon-Cream Sauce

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“Yummy, easy meal. Goes great with green veggies like broccoli.”

Ingredients Nutrition

  • 3 tablespoons balsamic vinegar (or 2 tablespoons red wine vinegar plus 1 1/2 teaspoons sugar)
  • 2 tablespoons olive oil
  • 1 (1 1/2-2 lb) center-cut boneless beef tenderloin
  • salt, to taste
  • 3 tablespoons mustard seeds
  • 1 12 tablespoons white peppercorns
  • 1 12 tablespoons black peppercorns
  • Dijon-Cream Sauce
  • 1 (14 1/2 ounce) can beef broth
  • 1 cup whipping cream
  • 2 tablespoons butter, softened
  • 2 tablespoons Dijon mustard
  • 1 tablespoon balsamic vinegar (or 2 teaspoons red wine vinegar plus 1 teaspoon sugar)
  • black peppercorns, coarsely crushed (to garnish)
  • mustard seeds, coarsely crushed (to garnish)


  1. In a cup, combine vinegar and oil; rub mixture onto tenderloin.
  2. Season generously with salt; let stand 15 minutes.
  3. Coarsely crush mustard seeds and peppercorns in a blender or food processor.
  4. Roll beef in crushed mixture, pressing it into the surface to coat.
  5. Oil hot grid of grill (to prevent sticking).
  6. Grill meat, on a covered grill, until a meat thermometer inserted in the center almost registers 145°F for medium-rare, 160°F for medium, or 170°F well done (16-24 minutes for medium-rare, depending on size and thickness; add an additional 5 minutes for every 10°F).
  7. Flip over halfway through cooking.
  8. Let stand 5-10 minutes before slicing.
  9. In a saucepan, combine beef broth and whipping cream, and bring to a boil.
  10. Boil gently until reduced to about 1 cup (sauce will be thick enough to coat a spoon).
  11. Remove from heat; stir in butter, a little at a time, until all the butter is melted.
  12. Stir in mustard and vinegar.
  13. Sprinkle with crushed peppercorns and mustard seeds.
  14. Slice roast and serve with a few spoonfuls of sauce.

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