Ingredientes para Beef Tenderloin With Dijon Cream Sauce
- 2 tablespoons olive oil
- Balsamic Vinegar
- 1 (2 1/2-3 pound) beef tenderloin roast
- White Peppercorns
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 cup beef broth
- 1/2 cup heavy whipping cream
- 2 tablespoons cold butter
- 1 tablespoon dijon mustard
- 1 tablespoon red wine vinegar
- 1/2 teaspoon red wine vinegar
- 2 teaspoons salt
- 1 teaspoon black pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Tenderloin With Dijon Cream Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Beef Tenderloin With Dijon Cream Sauce
- In a small bowl, whisk together 2 tablespoons olive oil and 1 tablespoon red wine vinegar. Rub mixture all over the beef tenderloin.
- Generously season the tenderloin with 2 teaspoons salt and 1 teaspoon freshly ground black pepper.
- Let the seasoned beef rest at room temperature for 15 minutes.
- Meanwhile, coarsely crush 1 tablespoon black peppercorns and 1 tablespoon mustard seeds using a blender, food processor, or mortar and pestle.
- Roll the beef tenderloin in the crushed peppercorn and mustard seed mixture, pressing gently to ensure even coating.
- Lightly oil your grill grates to prevent sticking.
- Grill the tenderloin over medium heat (approximately 350°F) for 16-24 minutes, with the lid closed.
- Turn the tenderloin halfway through the cooking time.
- Remove from grill and let the beef rest for 5-10 minutes before slicing.
- Slice the tenderloin against the grain and serve immediately with a generous spoonful of Dijon cream sauce.
- For the Dijon cream sauce: In a medium saucepan, combine 1 cup beef broth and 1/2 cup heavy whipping cream. Bring to a gentle boil.
- Reduce heat to low and simmer until the sauce has reduced to about 1 cup (approximately 10-15 minutes), becoming thick enough to coat the back of a spoon.
- Remove from heat.
- Whisk in 2 tablespoons cold butter, a little at a time, until melted and incorporated.
- Stir in 1 tablespoon Dijon mustard and 1/2 teaspoon red wine vinegar. Adjust the amount of mustard and vinegar to your taste.
- Sprinkle with remaining crushed peppercorns and mustard seeds.
- Makes about 1 cup of sauce.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
2g
Fat
106g
Carbs
1g
