Beef Tenderloin With Southwestern-Style Sauce

Name: Beef Tenderloin With Southwestern-Style Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 serving(s)
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

Submitted by ncmysteryshopper

"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."

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photo by Leslie

Ready In:: 35mins
Ingredients:: 16
Serves:: 8

ingredients

3 lbs beef tenderloin, Trimmed
¹⁄₂ teaspoon fresh ground pepper
¹⁄₂ teaspoon salt
2 tablespoons olive oil
Southwestern-Style Sauce
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
Garnish
1 ¹⁄₂ tablespoons jalapenos, Finely Diced

directions

Trim the beef and cut into eight ½-inch thick medallions, about 6 ounces each.
Season the medallions with Salt and Pepper and brush with Olive Oil; Cover and refrigerate until needed.
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.
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.
Finish the sauce with the Cilantro and serve over the Tenderloin.
Garnish with the Jalapeno.

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Reviews

Cheryl: This was wonderful! Took a while to reduce the sauce, but it went perfectly with the beef tenderloin (and red wine)! Thanks for sharing.

Galley Wench
This is one of the best dishes I have made on Zaar, the sauce is too die for, I only wish I could rate this much higher! I made axactly as written only I increased all ingredients to serve 6 people (2 large eaters!)... in step #3 I cooked the sauce for about 20 minutes uncovered in place of 10 minutes to reduce.. this is easy to make and huge on taste, I plan om making this with pork cutlets... thanks for a wonderful recipe Cheryl!

Kittencalrecipezazz
How about 6 stars? This is deeelishusssss stuff! I'm not sure what makes it Southwestern style or whyto use chicken broth instead of beef broth but it is YUMMY!! ANd being nearly fat free, I will be passingthis on to my mom to seve her cardiac rehab patients. :) DH did wonder if there was a way to thicken it up. Thanks, Cheryl!!

Elmotoo
This was absolutely the most wonderful, flavourful sauce! We all enjoyed it so much. My DH cooked it with a couple of minor modifications. He grills all his meat, so instead of frying, he grilled the tenderloin. Also, he sort of eyeballed the amount of black peppercorns to our taste. Otherwise he followed the recipe. We had company and they all yelled out "ten stars" after trying this one. Thanks for a wonderful recipe that will become a regular in our home. We also think this sauce would be great on chicken.

Leslie
We really enjoyed these steaks. Great flavors in the sauce!

lauralie41

Tweaks

How about 6 stars? This is deeelishusssss stuff! I'm not sure what makes it Southwestern style or whyto use chicken broth instead of beef broth but it is YUMMY!! ANd being nearly fat free, I will be passingthis on to my mom to seve her cardiac rehab patients. :) DH did wonder if there was a way to thicken it up. Thanks, Cheryl!!

Elmotoo

RECIPE SUBMITTED BY

ncmysteryshopper

I live in the beautiful mountains of Western North Carolina on Butler Mountain. I am a mystery shopper for restaurants and retail establishments. I graduated from UNC-Asheville with a BFA in art (photography). I was just recently married in Costa Rica to KC and his 6 year old son, Ty. Our wedding was perfect and I will cherish the memories forever. Leslie, Mama's Kitchen, sassafrasnanc, Mommy Diva and Chef V attended the wedding with their husbands!! Leslie's daughter Sarah was our flower girl and her hubby Wayne was our talented musician! I had the time of my life!!! <embed type="application/x-shockwave-flash" wmode="transparent" src="http://w3.photobucket.com/pbwidget.swf?pbwurl=http://w3.photobucket.com/albums/y53/DUCHESS13/897d027c.pbw" height="360" width="480"> Our family is rounded out with 6 Bengals, 1 Jack Russell Terror named Harley, a ferret named Mason, giant gold fish, a water dragon named Crusoe, a Beautiful Appaloosa/Arabian named Sassy, a stunning Palomino Quarter Horse named Sweet Pea and a gorgeous black Standardbred named Domino! We also have added a Leopard Appaloosa rescue horse to the mix. 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