Beef-Tenderloin-With-Dijon-Cream-Sauce0.jpg

INGREDIENTS

  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 (1.5-2lb) beef tenderloin
  • 1 1/2 tablespoons white peppercorns
  • 1 1/2 tablespoons black peppercorns
  • 3 tablespoons mustard seeds

    • Dijon mustard cream sauce

  • 1 (14 1/2ounce)can beef broth
  • 1 cup whipping cream
  • 2 tablespoons butter , soften
  • 1 1/2-2 tablespoons Dijon mustard
  • 1 1/2 tablespoons balsamic vinegar
  • coarsely crushed black peppercorns (to garnish)
  • mustard seeds (to garnish)

DIRECTIONS

  1. Combine oil and vinegar in a cup, rub onto beef.Season generously with salt.Let stand 15 minutes.
  2. Meanwhile, coarsely crush peppercorns and mustard seeds in a blender or food processor or by hand with a mortar and pestle.Roll beef in crushed mixture, pressing it into the surface to coat.
  3. Oil grill to help prevent sticking.Grill beef, on a covered grill, over medium heat 16 to 24 minutes (depending on thickness and your desired doneness).Turn halfway through cooking.Let stand 5 to 10 minutes before slicing.Slice and serve with a few spoonfuls of sauce.
  4. For the Dijon-Cream 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 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.