Beef Tenderloin With Southwestern-Style Sauce

“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.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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