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Beef Tenderloin Dijon

Holidaycooking's picture
Ingredients
  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)
  Bay leaf 1
  Dried thyme leaves 1⁄2 Teaspoon
  Whole cloves 2
  Cornstarch 1 Tablespoon
  Dijon mustard 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Boiled
Interest: 
Holiday, Healthy
Ingredient: 
Beef

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