Beef Tenderloin with Dijon Cream Sauce
|Olive oil||2 Tablespoon|
|Balsamic vinegar||3 Tablespoon|
|Beef tenderloin roast||2 Pound|
|White peppercorns||4 1⁄2 Teaspoon|
|Black peppercorns||4 1⁄2 Teaspoon|
|Mustard seeds||3 Tablespoon|
|Dijon cream sauce||1⁄4 Cup (4 tbs)|
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.