Beef Tenderloin With Dijon-Cream Sauce Recipe

Name: Beef Tenderloin With Dijon-Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 tablespoons balsamic vinegar; 1 (1 1/2-2 lb) beef tenderloin; 1 1/2 tablespoons white peppercorns; 1 1/2 tablespoons black peppercorns; 3 tablespoons mustard seeds; Dijon mustard cream sauce; 1 (14 1/2 ounce) can beef broth; 1 cup whipping cream; 2 tablespoons butter, soften; 1 1/2 - 2 tablespoons Dijon mustard; 1 1/2 tablespoons balsamic vinegar; coarsely crushed black peppercorns (to garnish); mustard seeds (to garnish)

Servings: persons

2 tablespoons olive oil
3 tablespoons balsamic vinegar
1 (1 1/2-2 lb) beef tenderloin
1 1/2 tablespoons white peppercorns
1 1/2 tablespoons black peppercorns
3 tablespoons mustard seeds
Dijon mustard cream sauce
1 (14 1/2 ounce) can beef broth
1 cup whipping cream
2 tablespoons butter, soften
1 1/2 - 2 tablespoons Dijon mustard
1 1/2 tablespoons balsamic vinegar
coarsely crushed black peppercorns (to garnish)
mustard seeds (to garnish)

1
Combine oil and vinegar in a cup, rub onto beef. Season generously with salt. Let stand 15 minutes.
2
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.
3
Oil grill to help prevent sticking. Grill beef, on a covered grill, over medium heat 16 to 24 minutes (depending on thickness and your desired doneness). Turn halfway through cooking. Let stand 5 to 10 minutes before slicing. Slice and serve with a few spoonfuls of sauce.
4
For the Dijon-Cream 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 in 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. Makes about 1 cup.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, 1 (1 1/2-2 lb) beef tenderloin, 1 1/2 tablespoons white peppercorns, and more.

Yes, Beef Tenderloin With Dijon-Cream Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Tenderloin With Dijon-Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions