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: 3 tablespoons balsamic vinegar (or 2 tablespoons red wine vinegar plus 1 1/2 teaspoons sugar); 2 tablespoons olive oil; 1 (1 1/2-2 lb) center-cut boneless beef tenderloin; salt, to taste; 3 tablespoons mustard seeds; 1 ½ tablespoons white peppercorns; 1 ½ tablespoons black peppercorns; 1 (14 1/2 ounce) can beef broth; 1 cup whipping cream; 2 tablespoons butter, softened; 2 tablespoons Dijon mustard; 1 tablespoon balsamic vinegar (or 2 teaspoons red wine vinegar plus 1 teaspoon sugar); black peppercorns, coarsely crushed (to garnish); mustard seeds, coarsely crushed (to garnish)

Servings: persons

3 tablespoons balsamic vinegar (or 2 tablespoons red wine vinegar plus 1 1/2 teaspoons sugar)
2 tablespoons olive oil
1 (1 1/2-2 lb) center-cut boneless beef tenderloin
salt, to taste
3 tablespoons mustard seeds
1 ½ tablespoons white peppercorns
1 ½ tablespoons black peppercorns
1 (14 1/2 ounce) can beef broth
1 cup whipping cream
2 tablespoons butter, softened
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar (or 2 teaspoons red wine vinegar plus 1 teaspoon sugar)
black peppercorns, coarsely crushed (to garnish)
mustard seeds, coarsely crushed (to garnish)

1
In a cup, combine vinegar and oil; rub mixture onto tenderloin.
2
Season generously with salt; let stand 15 minutes.
3
Coarsely crush mustard seeds and peppercorns in a blender or food processor.
4
Roll beef in crushed mixture, pressing it into the surface to coat.
5
Oil hot grid of grill (to prevent sticking).
6
Grill meat, on a covered grill, until a meat thermometer inserted in the center almost registers 145F for medium-rare, 160F for medium, or 170F well done (16-24 minutes for medium-rare, depending on size and thickness; add an additional 5 minutes for every 10F).
7
Flip over halfway through cooking.
8
Let stand 5-10 minutes before slicing.
9
In a saucepan, combine beef broth and whipping cream, and bring to a boil.
10
Boil gently until reduced to about 1 cup (sauce will be thick enough to coat a spoon).
11
Remove from heat; stir in butter, a little at a time, until all the butter is melted.
12
Stir in mustard and vinegar.
13
Sprinkle with crushed peppercorns and mustard seeds.
14
Slice roast and serve with a few spoonfuls of sauce.

404

kcal

Calories

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 3 tablespoons balsamic vinegar (or 2 tablespoons red wine vinegar plus 1 1/2 teaspoons sugar), 2 tablespoons olive oil, 1 (1 1/2-2 lb) center-cut boneless beef tenderloin, salt, to taste, 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.

Beef Tenderloin With Dijon-Cream Sauce

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