Peppered Tenderloin with Mustard Sauce
Elevate your dinner table with this sophisticated Peppered Tenderloin with Mustard Sauce, a show-stopping centerpiece sure to impress guests or add indulgence to a cozy night in. This recipe features a perfectly seared and roasted beef tenderloin coated in coarsely ground black pepper for a bold crust that locks in its juicy, tender interior. The dish is brought to life with a luxurious mustard sauce, crafted in the same skillet to capture all the rich flavors of the roast. Made with dry white wine, shallots, Dijon mustard, and a touch of cream, the sauce offers a tangy, velvety finish. Ready in under an hour, this restaurant-worthy dish pairs beautifully with roasted vegetables or creamy mashed potatoes for a complete and truly decadent meal.
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Recipe Information
Ingredients
- 2 pounds beef tenderloin
- 2 teaspoons kosher salt
- 3 tablespoons black peppercorns, coarsely ground
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large shallots, minced
- 1 cup dry white wine
- 1 cup beef stock
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme, chopped
Instructions
Preheat your oven to 400°F (200°C).
Pat the beef tenderloin dry with paper towels and season it all over with kosher salt.
Press the coarsely ground black peppercorns evenly onto the surface of the beef, ensuring it is well-coated on all sides.
In a large ovenproof skillet, heat the olive oil over medium-high heat. Sear the tenderloin for 2-3 minutes on each side until browned.
Add the unsalted butter to the skillet and spoon the melted butter over the tenderloin as it cooks, for added flavor.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the beef reaches 130°F (54°C) for medium-rare. Remove the beef from the oven, cover it loosely with foil, and let it rest for 10 minutes before slicing.
While the beef rests, prepare the mustard sauce. In the same skillet, add the minced shallots and cook over medium heat for 2-3 minutes until softened.
Deglaze the skillet with the dry white wine, scraping up any browned bits with a wooden spoon. Simmer until the wine is reduced by half, about 3-4 minutes.
Add the beef stock and continue to simmer for another 3-4 minutes until slightly thickened.
Reduce the heat to low, then stir in the heavy cream, Dijon mustard, and chopped thyme. Simmer gently for 2-3 minutes, stirring occasionally, until the sauce is smooth and creamy. Adjust seasoning with salt to taste, if needed.
Slice the rested tenderloin into 1-inch thick pieces and serve immediately, drizzled with the warm mustard sauce. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 870 mg | 38% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.8 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1029 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
