Beef Tenderloin With Dijon-Cream Sauce

Submitted by littleturtle

"Yummy, easy meal. Goes great with green veggies like broccoli."

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 9-10

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 1⁄2 tablespoons white peppercorns
• 1 1⁄2 tablespoons black peppercorns

• Dijon-Cream Sauce

• 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)

directions

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 145°F for medium-rare, 160°F for medium, or 170°F well done (16-24 minutes for medium-rare, depending on size and thickness; add an additional 5 minutes for every 10°F).
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.