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Tenderloin and Mustard Caper Sauce Recipe

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This recipe for Tenderloin and Mustard Caper Sauce is from The Donaldson Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
4 beef tenderloin steaks or 1 tenderloin roast


1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
1 tbsp. olive oil
3 tbsp. finely chopped shallots
1 c. dry white wine
1 c. beef broth
1 c. heavy or whipping cream (or canned coconut cream)
3 tbsp. capers
1 tbsp. Dijon mustard
Directions:
Directions:
1. BBQ or sear steaks in pan
or Sear all sides of Roast in pan, then bake in 400 degree oven till medium. Remove from pan, cover with tin foil.
2. Sauté shallots in 1 -2 tbsp of butter or olive oil till tender (Use drippings from steaks also, if seared in pan).
3. At this point, you can add 1 -2 tbsp. flour to the butter and shallots if you want a thicker sauce. Stir and cook for 2-3 minutes to make a "paste-like ' consistency. Do not overcook or burn.
4. Add wine slowly, stirring well. Cook till liquid is reduced.
5. Add beef broth and cream, stirring to combine. Heat till thickens slightly.
6. Reduce heat to low, simmer. Add capers, dijon, and salt and pepper (adjust to taste)

 

 

 

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