This is somewhat expensive and time-consuming to make. But, it is so worth it!!! My brother is the pickiest eater I know and he absolutely loved it!
- 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)
- 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 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.
- 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.