Peppery Beef Tenderloin (Stove Top) With Balsamic Glaze

"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!"
 
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Ready In:
30mins
Ingredients:
6
Serves:
2-3
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ingredients

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directions

  • Press edges of beef into black pepper to coat. Cut into 1 inch slices.
  • Heat a large skillet over medium high heat until a drop of water sizzles and quickly evaporates.
  • Cook beef in hot skillet, turning frequently, until browned on all sides and done (8-10 minutes for medium rare).
  • Transfer to a serving plate and keep warm.
  • Combine balsamic vinegar an mustard in a small bowl and mix well. Add to the skillet drippings and mix.
  • Add whipping cream and water. Bring to a boil, stirring continually.
  • Cook, stirring continually, until thickened; about 2 minutes.
  • Spoon over beef and serve.

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