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Beef Tenderloin with Dijon Cream Sauce

  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)

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: 
Main Dish
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
75 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 833 Calories from Fat 554

% Daily Value*

Total Fat 62 g95.3%

Saturated Fat 18.5 g92.5%

Trans Fat 0 g

Cholesterol 162.5 mg54.2%

Sodium 307.1 mg12.8%

Total Carbohydrates 16 g5.3%

Dietary Fiber 3.1 g12.5%

Sugars 2.4 g

Protein 48 g96%

Vitamin A 0.1% Vitamin C 2.5%

Calcium 11.7% Iron 27.6%

*Based on a 2000 Calorie diet

Beef Tenderloin With Dijon Cream Sauce Recipe