Beef Tenderloin With Shallot Mustard Sauce
- 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 homemade beef or chicken stock, or canned
- 1 tablespoon Dijon mustard
- 2 teaspoons grainy mustard
- 2 tablespoons unsalted butter
- Produce
- Shallots (8 ounces)
- Canned Goods
- Beef or chicken stock, homemade (1 cup)
- Condiments
- Balsamic vinegar (2 tablespoons)
- Dijon mustard (1 tablespoon)
- Mustard, grainy (2 teaspoons)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Pepper, freshly ground (1 teaspoon)
- Salt, coarse (2 teaspoons)
- Dairy
- Butter, unsalted (2 tablespoons)
- Other
- 1 1/2 pounds beef tenderloin, trimmed and tied
Preparation
Read recipe preparation on marthastewart.com
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Published July 28, 2011 (1 year ago).
2 people saved this recipe.
