Beef Tenderloin with Dijon Cream Sauce Recipe

Summary

Preparation Time45 MinCooking Time30 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings4
CourseMethod
Main Ingredient

Ingredients

 Olive oil2 Tablespoon
 Balsamic vinegar3 Tablespoon
 Beef tenderloin roast2 Pound
 Salt To Taste
 White peppercorns4 1⁄2 Teaspoon
 Black peppercorns4 1⁄2 Teaspoon
 Mustard seeds3 Tablespoon
 Dijon cream sauce1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 833 Calories from Fat 554

% Daily Value*

Total Fat 62 g95.3%

Saturated Fat 18.5 g92.5%

Trans Fat 0 g

Cholesterol 162.5 mg

Sodium 307.1 mg12.8%

Total Carbohydrates 16 g5.3%

Dietary Fiber 3.1 g12.5%

Sugars 2.4 g

Protein 48 g96%

Vitamin A 0.1% Vitamin C 2.5%

Calcium 11.7% Iron 27.6%

*Based on a 2000 Calorie diet

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.
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