Beef Tenderloin With Southwestern-Style Sauce

This versatile Southwestern –Style Sauce, with its zesty blend of black peppercorns and Creole mustard is a perfect match for beef tenderloin. Serve with Tarragon Green Beans and Jalapeno Jack Polenta for a perfect meal.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 3  lbs beef tenderloin, Trimmed
• 1⁄2 teaspoon fresh ground pepper
• 1⁄2 teaspoon salt
• 2  tablespoons olive oil

• Southwestern-Style Sauce

• 2  garlic cloves, Minced
• 3  tablespoons shallots, Minced
• 1 1⁄2 tablespoons tomato paste
• 3  tablespoons creole mustard
• 1⁄2 teaspoon black peppercorns, Crushed
• 2  cups chicken broth
• 3  tablespoons real maple syrup
• 1⁄4 cup cider vinegar
• 1  teaspoon salt
• 3⁄4 teaspoon fresh ground black pepper
• 2 3⁄4 teaspoons dried cilantro or 2 1⁄2 teaspoons fresh cilantro, Chopped

• Garnish

• 1 1⁄2 tablespoons  jalapenos, Finely Diced

Directions

1. Trim the beef and cut into eight ½-inch thick medallions, about 6 ounces each.
2. Season the medallions with Salt and Pepper and brush with Olive Oil; Cover and refrigerate until needed.
3. Heat ½ Tablespoon of the Oil in a sauté pan over medium-high heat. Sauté the Garlic and Shallots until aromatic, 1-2 minutes; add Tomato Paste and cook until slightly browned, about 2 minutes; add the Mustard, Black Peppercorns, Chicken Broth, Maple Syrup, Vinegar, Salt and Pepper; Simmer until mixture reduces to a sauce consistency, about 10 minutes.
4. Heat the Oil in a skillet on medium-high heat; sauté the medallions to the desired doneness, 1 ½ minutes for the first side and approximately 1 minute for the second side for medium.
5. Finish the sauce with the Cilantro and serve over the Tenderloin.
6. Garnish with the Jalapeno.