You are here

Beef Tenderloin With Dijon Cream Sauce

chef.jackson's picture
  Olive oil 2 Tablespoon
  Balsamic vinegar 3 Tablespoon
  Beef tenderloin roast 2 Pound (1 Whole)
  Salt To Taste
  White peppercorns 1 1⁄2 Tablespoon
  Black peppercorns 1 1⁄2 Tablespoon
  Mustard seeds 3 Tablespoon
For dijon cream sauce
  Canned beef broth 14 1⁄2 Ounce (1 Can)
  Whipping cream 1 Cup (16 tbs)
  Butter 2 Tablespoon, softened
  Dijon mustard 2 Tablespoon
  Balsamic vinegar 1 1⁄2 Tablespoon
  Coarsely crushed black peppercorns 1 Teaspoon (For Garnish)
  Mustard seeds 1 Teaspoon (For Garnish)

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.
Oil hot grid to help prevent sticking.
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 150ºF for medium-rare. (Cook until 160ºF 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.
Meanwhile make the sauce. Bring beef broth and whipping cream to a boil in a saucepan.
Boil gently until reduced to about 1 cup; sauce will be thick enough to coat a spoon.
Remove from heat; stir butter, a little at a time, until all the butter is melted.
Stir in mustard and vinegar, adjusting amounts to taste.
Sprinkle with peppercorns and mustard seeds.
Slice and serve with a few spoonfuls of sauce.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

Rate It

Your rating: None
Average: 4.2 (15 votes)