Combine oil and vinegar in cup and rub onto beef. Season generously with salt.
Let stand 15 minutes. Crush peppercorns and mustard seeds. Then press onto tenderloin.
Grill beef until 160 degress. Let stand 5-10 minutes before serving.
Bring broth and whipping cream to a boil in a sauce pan. Boil until gently reduced to 1 cup. Sauce will be thick enough to coat a spoon.
Remove from heat, stir in butter, mustard and vinegar to taste.
Sprinkle with peppercorns and mustard
Originally Submitted
12/12/2010
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