Beef Tenderloin With Southwestern-Style Sauce

Beef Tenderloin With Southwestern-Style Sauce created by Leslie

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:
35mins
Serves:
Units:

ingredients

directions

  • Trim the beef and cut into eight ½-inch thick medallions, about 6 ounces each.
  • Season the medallions with Salt and Pepper and brush with Olive Oil; Cover and refrigerate until needed.
  • 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.
  • 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.
  • Finish the sauce with the Cilantro and serve over the Tenderloin.
  • Garnish with the Jalapeno.
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RECIPE MADE WITH LOVE BY

@NcMysteryShopper
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@NcMysteryShopper
Contributor
"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."

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  1. Galley Wench
    Cheryl: This was wonderful! Took a while to reduce the sauce, but it went perfectly with the beef tenderloin (and red wine)! Thanks for sharing.
  2. Kittencalrecipezazz
    This is one of the best dishes I have made on Zaar, the sauce is too die for, I only wish I could rate this much higher! I made axactly as written only I increased all ingredients to serve 6 people (2 large eaters!)... in step #3 I cooked the sauce for about 20 minutes uncovered in place of 10 minutes to reduce.. this is easy to make and huge on taste, I plan om making this with pork cutlets... thanks for a wonderful recipe Cheryl!
  3. Elmotoo
    How about 6 stars? This is deeelishusssss stuff! I'm not sure what makes it Southwestern style or whyto use chicken broth instead of beef broth but it is YUMMY!! ANd being nearly fat free, I will be passingthis on to my mom to seve her cardiac rehab patients. :) DH did wonder if there was a way to thicken it up. Thanks, Cheryl!!
  4. Elmotoo
    How about 6 stars? This is deeelishusssss stuff! I'm not sure what makes it Southwestern style or whyto use chicken broth instead of beef broth but it is YUMMY!! ANd being nearly fat free, I will be passingthis on to my mom to seve her cardiac rehab patients. :) DH did wonder if there was a way to thicken it up. Thanks, Cheryl!!
  5. Leslie
    This was absolutely the most wonderful, flavourful sauce! We all enjoyed it so much. My DH cooked it with a couple of minor modifications. He grills all his meat, so instead of frying, he grilled the tenderloin. Also, he sort of eyeballed the amount of black peppercorns to our taste. Otherwise he followed the recipe. We had company and they all yelled out "ten stars" after trying this one. Thanks for a wonderful recipe that will become a regular in our home. We also think this sauce would be great on chicken.
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