Peppery Beef Tenderloin (Stove Top) With Balsamic Glaze

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READY IN: 30mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Press edges of beef into black pepper to coat. Cut into 1 inch slices.
  • Heat a large skillet over medium high heat until a drop of water sizzles and quickly evaporates.
  • Cook beef in hot skillet, turning frequently, until browned on all sides and done (8-10 minutes for medium rare).
  • Transfer to a serving plate and keep warm.
  • Combine balsamic vinegar an mustard in a small bowl and mix well. Add to the skillet drippings and mix.
  • Add whipping cream and water. Bring to a boil, stirring continually.
  • Cook, stirring continually, until thickened; about 2 minutes.
  • Spoon over beef and serve.
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