Beef Tenderloin with Shallot Mustard Sauce

Beef Tenderloin with Shallot Mustard Sauce

Published on February 12, 2015 | By

Ingredients

  • 1 1/2 lb. beef tenderloin
  • 2 teaspoons coarse salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon olive oil
  • 8 oz. shallots (3 large), peeled and cut into 1/4 inch thick rounds
  • 2 tablespoons balsamic vinegar
  • 1 cup beef broth
  • 1 tablespoons Dijon mustard
  • 2 teaspoons grainy mustard
  • 2 tablespoons unsalted butter

Instructions

  1. Heat oven to 425. Coat beef on all sides with salt and pepper. Place skillet with oven proof handle over medium high heat and add olive oil. When hot, add meat; sear on all sides until browned. Transfer the pan to oven for 10 minutes. Add shallots to pan, return to oven for 15 to 20 minutes until meat registers 135 for medium-rare. Remove beef from pan; let rest on a cutting board for at least 10 minutes.
  2. Place the pan with shallots over medium-high heat and deglaze by adding balsamic vinegar. Add the stock and simmer until slightly reduced, 2-3 minutes. Remove from heat and stir in mustards and butter. Cut beef into 1/2 inch slices and pour warm sauce over it and serve.
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