Beef Tenderloin with Mustard Sauce
Tender and Savory.
Ingredients
- 3 1/2 pounds beef tenderloin tied together with butcher’s twine
- salt and pepper to season
- 7 tablespoons unsalted butter, softened
- 3 tablespoons stone-ground mustard
- 1 tablespoon Dijon mustard
SAUCE
- 2 1/2 tablespoons stone-ground mustard
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 425°F. Line baking sheet with parchment paper.
- Season beef with salt and pepper.
- Whisk together butter and mustards.
- Coat beef with butter mixture.
- Roast for about 35-40 minutes until a thermometer reads between 135°F-138°F (rare to medium-rare). Cooking time will vary depending on the thickness of the cut.
- Allow meat to rest for 15-20 minutes before slicing.
- Right before serving, prepare the sauce.
- In a small saucepan, whisk together 2 1/2 tablespoons stone-ground mustard with 1 cup heavy whipping cream.
- Bring to a simmer and remove from heat. Immediately serve.