Peppery Beef Tenderloin (Stove Top) With Balsamic Glaze
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
2-3
ingredients
- 1 lb beef tenderloin
- 4 teaspoons black pepper
- 4 tablespoons balsamic vinegar
- 4 teaspoons Dijon mustard
- 4 tablespoons heavy cream
- 4 tablespoons water
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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