Beef Tenderloin With Dijon-Cream Sauce
"This is somewhat expensive and time-consuming to make. But, it is so worth it!!! My brother is the pickiest eater I know and he absolutely loved it!"
photo by Leggy Peggy
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 (1 1/2-2 lb) beef tenderloin
- 1 1⁄2 tablespoons white peppercorns
- 1 1⁄2 tablespoons black peppercorns
- 3 tablespoons mustard seeds
-
Dijon mustard cream sauce
- 1 (14 1/2 ounce) can beef broth
- 1 cup whipping cream
- 2 tablespoons butter, soften
- 1 1⁄2 - 2 tablespoons Dijon mustard
- 1 1⁄2 tablespoons balsamic vinegar
- coarsely crushed black peppercorns (to garnish)
- mustard seeds (to garnish)
directions
- Combine oil and vinegar in a cup, rub onto beef. Season generously with salt. Let stand 15 minutes.
- Meanwhile, coarsely crush peppercorns and mustard seeds in a blender or food processor or by hand with a mortar and pestle. Roll beef in crushed mixture, pressing it into the surface to coat.
- Oil grill to help prevent sticking. Grill beef, on a covered grill, over medium heat 16 to 24 minutes (depending on thickness and your desired doneness). Turn halfway through cooking. Let stand 5 to 10 minutes before slicing. Slice and serve with a few spoonfuls of sauce.
- For the Dijon-Cream Sauce, bring beef broth and whipping cream to a boil in a saucepan. Boil gently until reduced to about 1 cup; sauce will be thick enough to coat a spoon. Remove from heat; stir in butter, a little at a time, until all the butter is melted. Stir in mustard and vinegar, adjusting amounts to taste. Sprinkle with peppercorns and mustard seeds. Makes about 1 cup.
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Reviews
-
fantastic fantastic way to eat filet. very fast to prep, i found the prep time is way off, it took me 15 mins to prep. cooking is only a half hour. so don't let the times worry you. the flavors worked beautifully, it took next to no time to put together -
Sensational! We cooked two organic scotch fillets (a deluxe cut of meat in Australia). This recipe 'delivered' the nicest steaks we've had in years. Be sure to cook the sauce long enough to let it get properly thick. Ours was a bit thin-ish, but we were impatient. Made and loved for Zaar World Tour. -
Fabulous! We used tenderloin steaks (for the 2 of us) and I left the amount of sauce the same as the recipe directed. We love sauces, lol. This was so good and easy. Thanks jkoch.
RECIPE SUBMITTED BY
<p>I live in Hilliard, Ohio and I work for a restaurant equipment and design distributor. I hated to cook when I was young and did not really have a passion for it until I married my husband 13 years ago. He's a Mikey - will eat just about anything so he is a lot of fun to cook for. It is hard to say what my favorite cookbook is. I have the standard Betty Crocker that is about 30 years old and so beat up. But it is great for the basics. I love Taste of Home and other cooking magazines such as that. I tend to spend my time reading recipes, clipping them out and then storing them in a notebook according to category to be tried at a later date. Needless to say, the notebook is overflowing with recipes that have not been tried yet!!! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /> <br /> <br /> <br /> <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/AMPageBanner.jpg alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /><br /> <br /> <br /> <br /> <br /> <br />src=http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg></p>
