Beef Tenderloin with Dijon Cream Sauce Recipe
Summary
Preparation Time45 MinCooking Time30 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings4
HealthyHigh Protein
Ingredients
| Olive oil | 2 Tablespoon | |
| Balsamic vinegar | 3 Tablespoon | |
| 1 beef tenderloin roast (about 1-1/2 to 2 pounds) | ||
| Salt | To Taste | |
| 4-1/2 teaspoons white peppercorns | ||
| Black peppercorns | 1/2 Teaspoon | |
| Mustard seeds | 3 Tablespoon | |
| Dijon-Cream Sauce | ||
Directions
Combine oil and vinegar in a cup; rub onto beef. Season generously with salt. Let stand 15 minutes. Meanwhile, coarsely crush peppercorns and mustard seeds in a blender or food processor or by hand with a mortar and pestle. Roll beef in crushed mixture, pressing it into the surface to coat.
Coat grill rack with nonstick cooking spray before starting the grill. Grill beef, on a covered grill, over medium KINGSFORD Briquets, 16 to 24 minutes (depending on size and thickness) until a meat thermometer inserted in the center almost registers 150°F for medium-rare. (Cook until 160°F for medium or 170°F well-done; add another 5 minutes for every 10°F.) Turn halfway through cooking. Let stand 5 to 10 minutes before slicing. Slice and serve with a few spoonfuls of sauce.
Coat grill rack with nonstick cooking spray before starting the grill. Grill beef, on a covered grill, over medium KINGSFORD Briquets, 16 to 24 minutes (depending on size and thickness) until a meat thermometer inserted in the center almost registers 150°F for medium-rare. (Cook until 160°F for medium or 170°F well-done; add another 5 minutes for every 10°F.) Turn halfway through cooking. Let stand 5 to 10 minutes before slicing. Slice and serve with a few spoonfuls of sauce.
Chef
