This beef tenderloin dish is devine! The mustard and balsamic sauce has a rich flavor without the calories and fat typical in French sauces such as Bearnaise. This recipe is our new favorite beef dish and it’s a healthy recipe too – as long as you choose the leanest beef and get the butcher to trim the fat. Excellent served with green beans and garlic roasted potatoes.
1 1/2 pounds beef tenderloin, trimmed and tied
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 tablespoon olive oil
8 ounces shallots (3 large), peeled and cut into 1/4-inch-thick rounds
2 tablespoons balsamic vinegar
1 cup beef or chicken stock
1 tablespoon Dijon mustard
2 teaspoons grainy mustard
2 tablespoons unsalted butter
1. Heat oven to 425 degrees. Coat beef on all sides with the salt and pepper.
2. Place a skillet with an ovenproof handle over medium-high heat, and add olive oil. When very hot, add meat; sear on all sides until browned.
3. Transfer the pan to oven for 10 minutes.
4. Add shallots to pan; return to oven for 15 to 20 minutes more, or until a meat thermometer registers 135 degrees for medium rare.
5. Remove beef from pan; let rest on a cutting board for at least 10 minutes.
6. Place the pan with the shallots over medium-high heat, and de-glaze by adding balsamic vinegar, stirring up any browned bits from the bottom with a wooden spoon.
7. Add the stock, and simmer until slightly reduced, 2 to 3 minutes.
8. Reduce heat to low, and stir in mustards and butter. Keep sauce warm until serving.
9. Cut beef into 1/2-inch-thick slices; top with the sauce, and serve.
Written and posted by Jessica Cerka in New York
Recipe Credit: Martha Stewart
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