Ingredients for Baked Beef Tenderloin With Diane Sauce
- 1 (1 1/2 pound) beef tenderloin roast
- 1/4 cup beef broth
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- Green Onion
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- juice of 1/2 lemon
- 1/2 cup finely chopped shallots or yellow onions
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How to Make Baked Beef Tenderloin With Diane Sauce
- Preheat oven to 400°F (200°C).
- Line a 15 x 10 x 1-inch baking pan or baking sheet with foil.
- Place the beef tenderloin on the foil.
- Tuck the narrow end of the tenderloin underneath.
- Fold the edges of the foil up around the tenderloin to create a sealed packet, ensuring juices are contained.
- Bake for 30-40 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C) for medium doneness.
- While the beef is baking, prepare the Diane sauce: In a small bowl, whisk together 1/4 cup beef broth and 1 tablespoon cornstarch until smooth.
- Set aside.
- Heat 1 tablespoon of olive oil in a small nonstick skillet over medium heat until shimmering.
- Add 1/2 cup finely chopped shallots or yellow onions and cook for about 1 minute, until softened.
- Stir in 2 tablespoons chopped fresh parsley, 1/4 teaspoon black pepper, 1 tablespoon Dijon mustard, and the juice of 1/2 a lemon.
- Pour in the cornstarch mixture and cook, stirring constantly, for 4-6 minutes, or until the sauce is bubbly and slightly thickened.
- Remove the beef tenderloin from the oven and let it rest for 10 minutes before slicing.
- Cut the tenderloin into 1/2-inch thick slices.
- Serve the beef slices topped generously with the Diane sauce.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
0g
Fat
45g
Carbs
0g
