Beef Tenderloin Dijon
|Beef tenderloin roast||2 Pound (1 Whole)|
|Salt||1 1⁄2 Teaspoon, divided|
|Black pepper||3⁄4 Teaspoon, divided|
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Water||4 Cup (64 tbs)|
|Condensed beef broth||21 1⁄2 Ounce (2 Cans, 10 3/4 Ounces Each)|
|Dried thyme leaves||1⁄2 Teaspoon|
|Dijon mustard||1 Tablespoon|
Tie beef tenderloin roast with heavy string at 2-inch intervals.
Combine 1 teaspoon salt and 1/2 teaspoon pepper; rub on surface of roast.
Heat oil in Dutch oven over medium-high heat.
Add roast and garlic; cook about 6 minutes or until evenly browned.
Remove roast from pan; pour off drippings.
Add water, broth, bay leaf, thyme and cloves to pan; bring to a boil.
Add roast; reduce heat to medium-low.
Cover and simmer about 20 minutes.
Check temperature with instant-read thermometer; temperature should register 130°F for rare.
Do not overcook.
Remove roast to serving platter.
Cover tightly with plastic wrap or foil and allow to stand 10 minutes before carving.
Strain cooking liquid; reserve 2 cups.
Remove Dutch oven from heat; add cornstarch and mustard, mixing to form a thick paste.
Gradually add reserved cooking liquid, stirring constantly.
Place Dutch oven over medium heat; add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook about 7 minutes or until slightly thickened.
Remove strings from roast.
Carve into thin slices.
Serve roast with sauce and steamed vegetables, if desired.