Beef Tenderloin With Mustard Sauce Recipe

Ingredients for Beef Tenderloin With Mustard Sauce

• Beef Tenderloin Steaks
• Fresh Coarse Ground Black Pepper
• 2 shallots, finely chopped
• Olive Oil
• 2 tablespoons brandy (or dry sherry)
• Dijon Mustard
• Heavy Cream
• Salt, to taste

How to Make Beef Tenderloin With Mustard Sauce

1. Preheat oven to 350°F (175°C).
2. Pat 1 (1-1.5 lb) beef tenderloin dry with paper towels. Season generously with freshly ground black pepper.
3. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat until very hot.
4. Sear the tenderloin for 4-5 minutes per side, until a deep brown crust forms.
5. Transfer the skillet to the preheated oven and roast for 8-12 minutes for medium-rare, or until desired doneness is reached. Use a meat thermometer to ensure accuracy (130-135°F for medium-rare).
6. Remove the tenderloin from the oven and let it rest on a cutting board, loosely tented with foil, for at least 10 minutes before slicing.
7. While the tenderloin rests, prepare the sauce: In the same skillet, add 1 tablespoon olive oil and 2 finely chopped shallots. Cook over medium heat until softened, about 6 minutes.
8. Add 2 tablespoons brandy (or dry sherry) to the skillet and cook, stirring constantly, until reduced by half, about 1 minute.
9. Stir in 2 tablespoons Dijon mustard, 1/4 cup heavy cream, and 1 tablespoon chopped fresh parsley.
10. Bring to a simmer and season to taste with salt and pepper. Simmer for 2-3 minutes, until slightly thickened.
11. Slice the rested beef tenderloin against the grain and serve immediately, drizzled generously with the creamy mustard sauce.