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Beef Tenderloin with Dijon-Cream Sauce Recipe

   
 

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     Beef Tenderloin with Dijon-Cream Sauce

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 Beef Tenderloin (1 1/2 to 2 Lbs)
2 tbsp Olive Oil
Salt
3 tbsp Mustard Seeds
3 tbsp Balsamic Vinegar
1 1/2 tbsp White Peppercorns
1 1/2 tbsp Black Peppercorns
Dijon Cream Sauce
 
1 Can (14 oz.) Beef Broth
2 tbsp Dijon Mustard
1 Cup Whipping Cream
1 - 1 1/2 tbsp Balsamic Vinegar
2 tbsp Butter
Crushed Peppercorns & Mustard Seeds for Garnish

Instructions
Combine oil and vinegar in cup and rub onto beef. Season generously with salt. Let stand 15 minutes. Crush peppercorns and mustard seeds. Then press onto tenderloin. Grill beef until 160 degress. Let stand 5-10 minutes before serving.
Bring broth and whipping cream to a boil in a sauce pan. Boil until gently reduced to 1 cup. Sauce will be thick enough to coat a spoon. Remove from heat, stir in butter, mustard and vinegar to taste. Sprinkle with peppercorns and mustard


Originally Submitted
12/12/2010





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