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BBQ Beef Tenderloin with Dijon Cream Sauce Recipe

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This recipe for BBQ Beef Tenderloin with Dijon Cream Sauce, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jane Jelden


2 T Olive Oil
3 T. balsamic Vinegar
1 beef tenderloin roast (1 1/2-2 lbs.)
1 1/2 T. white peppercorns
1 1/2 T. black peppercorns
3 T. mustard seeds
Dijon-cream sauce
1 can (14 1/2 oz.) beef broth
1 c. whipping cream
2 T. butter, softened
1 to 1 1/2 T. balsamic vinegar

Combine oil and vinegar in a cup. Rub into beef. Season generously with salt. Let stand 15 minutes. Meanwhile, coarsely crush peppercorns and mustard seeds in blender. Roll beef in crushed mixture, pressing into surface to coat. Oil hot grid to help from sticking. Grill beef on covered grill 16-24 minutes until meat thermometer reaches 150 (med. rare), 160 (medium) or, 170 (well done). Turn halfway through cooking. Let stand 5-10 minutes before slicing. Serve with sauce.

Dijon Cream Sauce:
Bring beef broth & whipping cream to boil. Boil gently until reduced to about 1 cup. Sauce will be thick enough to coat spoon. Remove from heat. Stir in butter a little at a time until melted. Stir in mustard and vinegar. Makes about 1 cup.




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