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Beef Tenderloin With Dijon Cream Sauce Recipe

Indulge in a culinary masterpiece! This Beef Tenderloin with Dijon Cream Sauce recipe delivers an unforgettable gourmet experience. While slightly time-consuming, the result is incredibly rewarding – even the pickiest eaters will be impressed. Perfectly grilled beef tenderloin is luxuriously complemented by a rich and creamy Dijon sauce. Prepare to be amazed!

Prep Time 20 mins
Cook Time 75 mins
Calories 581.5 kcal
Protein 65g
Rating 5.0 (3 Reviews)
Beef Tenderloin With Dijon Cream Sauce 102

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Tenderloin With Dijon Cream Sauce

  • 2 tablespoons olive oil
  • 0 Balsamic Vinegar
  • 1 (2 1/2-3 pound) beef tenderloin roast
  • 0 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

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How to Make Beef Tenderloin With Dijon Cream Sauce

  1. In a small bowl, whisk together 2 tablespoons olive oil and 1 tablespoon red wine vinegar. Rub mixture all over the beef tenderloin.
  2. Generously season the tenderloin with 2 teaspoons salt and 1 teaspoon freshly ground black pepper.
  3. Let the seasoned beef rest at room temperature for 15 minutes.
  4. Meanwhile, coarsely crush 1 tablespoon black peppercorns and 1 tablespoon mustard seeds using a blender, food processor, or mortar and pestle.
  5. Roll the beef tenderloin in the crushed peppercorn and mustard seed mixture, pressing gently to ensure even coating.
  6. Lightly oil your grill grates to prevent sticking.
  7. Grill the tenderloin over medium heat (approximately 350°F) for 16-24 minutes, with the lid closed.
  8. Turn the tenderloin halfway through the cooking time.
  9. Remove from grill and let the beef rest for 5-10 minutes before slicing.
  10. Slice the tenderloin against the grain and serve immediately with a generous spoonful of Dijon cream sauce.
  11. 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.
  12. 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.
  13. Remove from heat.
  14. Whisk in 2 tablespoons cold butter, a little at a time, until melted and incorporated.
  15. Stir in 1 tablespoon Dijon mustard and 1/2 teaspoon red wine vinegar. Adjust the amount of mustard and vinegar to your taste.
  16. Sprinkle with remaining crushed peppercorns and mustard seeds.
  17. Makes about 1 cup of sauce.

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

2g

Fat

106g

Carbs

1g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Steak Recipes European French Gluten Free Keto Summer Recipes Holiday Recipes Grilling & Bbq

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Main Dish Beef Meat Roast Beef 4 Hours Or Less