Zutaten für Beef Tenderloin With Southwestern Style Sauce
- 8 medallions beef tenderloin (approximately 6 ounces each)
- freshly ground black pepper, to taste
- salt, to taste + 1/2 teaspoon
- 3 tablespoons olive oil
- 2 minced garlic cloves
- 2 finely chopped shallots
- 1 tablespoon tomato paste
- 2 tablespoons Creole mustard
- 1 teaspoon black peppercorns
- 1/2 cup chicken broth
- 1 tablespoon real maple syrup
- 1 tablespoon red wine vinegar
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup fresh cilantro
- jalapeños, sliced, for garnish
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Zubereitung von Beef Tenderloin With Southwestern Style Sauce
- Trim the beef tenderloin and cut into eight 1-inch thick medallions (approximately 6 ounces each).
- Season medallions generously with salt and freshly ground black pepper. Brush lightly with 1 tablespoon olive oil.
- Cover and refrigerate for at least 30 minutes (or up to 2 hours).
- Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat.
- Add 2 minced cloves garlic and 2 finely chopped shallots; sauté until fragrant (1-2 minutes).
- Stir in 1 tablespoon tomato paste and cook until slightly browned (about 2 minutes).
- Add 2 tablespoons Creole mustard, 1 teaspoon black peppercorns, 1/2 cup chicken broth, 1 tablespoon maple syrup, 1 tablespoon red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring to a simmer and cook, stirring occasionally, until the sauce has thickened to your desired consistency (about 10-15 minutes).
- Heat 1 tablespoon olive oil in a separate skillet over medium-high heat.
- Sear the beef medallions for 1 minute per side for medium-rare, adjusting cooking time for your preferred doneness. (Use a meat thermometer to ensure desired internal temperature).
- Stir in 1/4 cup chopped fresh cilantro into the sauce.
- Spoon the sauce over the seared beef tenderloin medallions.
- Garnish with sliced jalapeños before serving.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
21g
Fat
70g
Carbs
2g
