Peppery Beef Tenderloin (Stove Top) With Balsamic Glaze

1. 1

   Press edges of beef into black pepper to coat. Cut into 1 inch slices.

2. 2

   Heat a large skillet over medium high heat until a drop of water sizzles and quickly evaporates.

3. 3

   Cook beef in hot skillet, turning frequently, until browned on all sides and done (8-10 minutes for medium rare).

4. 4

   Transfer to a serving plate and keep warm.

5. 5

   Combine balsamic vinegar an mustard in a small bowl and mix well. Add to the skillet drippings and mix.

6. 6

   Add whipping cream and water. Bring to a boil, stirring continually.

7. 7

   Cook, stirring continually, until thickened; about 2 minutes.

8. 8

   Spoon over beef and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.