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Beef Tenderloin With Dijon Cream Sauce

21st.Century.Chef's picture
Ingredients
  Olive oil 2 Tablespoon
  Balsamic vinegar 3 Tablespoon
  Beef tenderloin roast 2 Pound
  Salt To Taste
  White peppercorns 4 1⁄2 Teaspoon
  Black peppercorns 4 1⁄2 Teaspoon
  Mustard seeds 3 Tablespoon
  Dijon cream sauce 1⁄4 Cup (4 tbs)
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.
Coat grill rack with nonstick cooking spray before starting the grill. Grill beef, on a covered grill, over medium KINGSFORD Briquets, 16 to 24 minutes (depending on size and thickness) until a meat thermometer inserted in the center almost registers 150°F for medium-rare. (Cook until 160°F for medium or 170°F well-done; add another 5 minutes for every 10°F.) Turn halfway through cooking. Let stand 5 to 10 minutes before slicing. Slice and serve with a few spoonfuls of sauce.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Beef
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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