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Beef Tenderloin with Dijon- Creme Sauce Recipe

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This recipe for Beef Tenderloin with Dijon- Creme Sauce is from Momma Kathy's Favorite Recipes, 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:  
2Tbls Olive Oil
3 Tbls Balsamic Vinegar
1 Beef Tenderloin Roast ( About 1 1/2 to 2 pounds)
1 1/2 Tablespoons white peppercorns
1 1/2 Tablespoons Black Peppercorns
3 Tbsp mustard seeds


Dijon Creme Sauce:
1 can 14.5 oz beef broth
1 cup whipping cream
2 Tbsp butter, softened
1.5- 2 tbsp Dijon mustard
1- 1.5 tbsp Balsamic Vinegar
Coarsley crushed black peppercorns and mustard seeds for garnish

Directions:
Directions:
Combine oil and vinegar in a cup; rub onto beef. Season generously with salt. Let stand 15 min

Meanwhil, coarsely crush peppercorns and mustard seeds in a blender or food processor or by hand with mortar and pestle. Roll beef in crushed mixture, pressing it into the surface to coat

Oil hot grid to prevent sticking. Grill beef, on a covered grill. Grill 16-24 minutes until meat thermometer registers 150 med rare, 160 med, 170 well done; add another 5 min for every 10 degrees . Turn half way through cooking. Let stand 5- 10 min before slicing. Serve with sauce

Sauce:
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 butter, 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 1 cup

Number Of Servings:
Number Of Servings:
5-6
Personal Notes:
Personal Notes:
The tenderloin is elongated with a rounded large end, gradually tapering to a thin, flat end. Purchase a center cut piece or a piece cut from the thicker end if you can.

 

 

 

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