Roast tenderloin of beef with mustard sauce

6 servings

Ingredients

Quantity Ingredient
2 teaspoons Soy sauce
2½ pounds Beef tenderloin
1 teaspoon Freshly ground pepper
1 tablespoon Olive oil - extra-virgin
1 each Clove garlic - minced
3 eaches Medium shallots - minced
⅓ cup Red wine - dry (use a good wine!)
1½ tablespoon Dijon mustard
¼ cup Whipping cream - PLUS 1 tablespoon
2 tablespoons Unsalted butter

Directions

1. Rub the soy sauce all over the beef and let sit for 30 minutes.

Season with the pepper. 2. Meanwhile, preheat the oven to 450F. In a large, heavy ovenproof skillet, preferably cast iron, heat the oil over high heat. Add the beef and cook until well browned on all sides, about 6 minutes. 3. Transfer the pan to the oven and roast the tenderloin for about 20 minutes, turning once, until the internal temperature reads 120F. on a meat thermometer for rare. Transfer the meat to a cutting board, cover loosely with aluminum foil and let sit for 10 minutes. 4. Meanwhile, pour off any fat from the skillet. Add the garlic and shallots and cook over moderately low heat, stirring, until lightly browned, about 2 minutes. Pour in the wine, increase the heat to high and simmer for 1 minute. Stir in the mustard, broth and cream and bring to a boil. Reduce the heat to moderate and simmer until the sauce has reduced to 1 cup and is thick enough to lightly coat the back of a spoon, about 6 minutes. Reduce the heat to low and stir in the butter until incorporated. 5. Using a sharp knife, cut the meat into 12 slices. Arrange the meat on plates or a platter, spoon the mustard sauce on top and serve hot.

Serves 6.

Recipe from Lee Bailey, courtesy of Food & Wine, December, 1990.

Note from Lee: The sauce has a very mild mustard flavor, so if you like a strong mustard taste, feel free to add more. He also suggests a Barolo with the tenderloin to complement the mustard and soy sauce flavors. And he served this with Garlic Mashed Potatoes.

Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MICHELLE BASS On 06-08-95

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