Beef Tenderloin With Mustard Shallot Gravy

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INGREDIENTS:

2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 tablespoon olive oil
3 large shallots, peeled and cut into 1/4-inch-thick rounds
2 tablespoons balsamic vinegar
1 cup beef or chicken stock
1 tbsp SMAK DAB Mustard (any flavor will do!)
2 tablespoons unsalted butter, cold
1 1/2 pounds beef tenderloin, trimmed and tied

DIRECTIONS:

Heat oven to 425F.

Sprinkle salt and pepper on all sides of the beef. 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. Transfer the pan to oven for 10 minutes. Add shallots to pan; return to oven for 15 to 20 minutes more, or until a meat thermometer registers 135F for medium rare. Remove beef from pan; let rest on a cutting board for at least 10 minutes.

Place the pan with the shallots over medium-high heat, and deglaze by adding balsamic vinegar, stirring up any browned bits from the bottom with a wooden spoon. Add the stock, and simmer until slightly reduced, 2 to 3 minutes. Reduce heat to low, and swirl in mustards and butter. Keep sauce warm until serving. Cut beef into 1/2-inch-thick slices; top with the sauce, and serve.

Carly Minishbeef, recipes