Follow these steps for perfect results
olive oil
balsamic vinegar
beef tenderloin roast
salt
white peppercorns
crushed
black peppercorns
crushed
mustard seed
crushed
Dijon-Cream Sauce
Combine olive oil and balsamic vinegar in a cup.
Rub the oil and vinegar mixture onto the beef tenderloin.
Season the beef generously with salt.
Let the beef stand for 15 minutes to marinate.
Coarsely crush peppercorns and mustard seed in a blender or food processor, or by hand with a mortar and pestle.
Roll the beef in the crushed pepper and mustard seed mixture, pressing to coat the surface evenly.
Cook the beef tenderloin using your preferred method (e.g., roasting, searing) until it reaches the desired internal temperature.
Prepare the Dijon-Cream Sauce according to its specific recipe.
Slice the cooked beef tenderloin.
Serve the sliced beef with the Dijon-Cream Sauce.
Expert advice for the best results
Use a meat thermometer to ensure the beef is cooked to the desired doneness.
Let the beef rest for 10 minutes before slicing to retain juices.
Adjust the amount of peppercorns and mustard seed to your preferred level of spiciness.
Everything you need to know before you start
15 minutes
The Dijon-Cream Sauce can be made ahead of time.
Slice the beef and fan it out on a plate, drizzling the Dijon-Cream Sauce over the top.
Serve with roasted vegetables.
Serve with mashed potatoes.
Pairs well with the richness of the beef.
Discover the story behind this recipe
Often served for special occasions.
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