"Hunger is the best sauce in the world."--Cervantes

Beef Tenderloin with Dijon Cream Sauce Recipe

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This recipe for Beef Tenderloin with Dijon Cream Sauce, by , is from The Jensen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom Jensen

Category:
Category:

Ingredients:  
Ingredients:  
2 T. olive oil
3 T. balsamic vinegar
1 beef tenderloin roast (about 1 to 2 lbs)
Salt
1 T. white peppercorns
1 T. black peppercorns
3 T. mustard seeds
Dijon-cream sauce



Dijon Cream Sauce
1 can (14 oz)) beef broth
1c. whipping cream
2 T. Butter, softened
1 to 2 T. Dijon mustard
1 to 1 T. balsamic vinegar
Coarsely crushed black peppercorns and mustard seeds for garnish

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.

Directions:
Directions:
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 pestle. Roll beef in crushed mixture, pressing it into the surface to coat.

Oil hot grid to help prevent sticking. Grill beef, on a covered grill, over medium heat, 16 to 24 minutes (depending on size and thickness) until a meat thermometer inserted in the center almost registers 150F for medium-rare (cook until 160F for medium or 170F well-done; add another 5 minutes for every 10F). turn halfway through cooking. Let stand 5 to 10 minutes before slicing. Slice and serve with a few spoonfuls of sauce.

 

 

 

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