Beef Tenderloin With Dijon Cream Sauce
|Olive oil||2 Tablespoon|
|Balsamic vinegar||3 Tablespoon|
|Beef tenderloin roast||2 Pound (1 Whole)|
|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 150ÂºF for medium-rare. (Cook until 160ÂºF 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.