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Peppery Beef Tenderloin (Stove Top) With Balsamic Glaze

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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!”
READY IN:
30mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

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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