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Beef Tenderloin With Southwestern-Style Sauce

  • 35minutes
  • 567calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B12, D
MineralsZinc, Copper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 lbs beef tenderloin , Trimmed

  2. 1/2 teaspoon fresh ground pepper

  3. 1/2 teaspoon salt

  4. 2 tablespoons olive oil

  5. 2 garlic cloves , Minced

  6. 3 tablespoons shallots , Minced

  7. 1 1/2 tablespoons tomato paste

  8. 3 tablespoons creole mustard

  9. 1/2 teaspoon black peppercorns , Crushed

  10. 2 cups chicken broth

  11. 3 tablespoons real maple syrup

  12. 1/4 cup cider vinegar

  13. 1 teaspoon salt

  14. 3/4 teaspoon fresh ground black pepper

  15. 2 3/4 teaspoons dried cilantro or 2 1/2 teaspoons fresh cilantro , Chopped

  16. 1 1/2 tablespoons jalapenos, Finely Diced

Instructions Jump to Ingredients ↑

  1. Trim the beef and cut into eight ½-inch thick medallions, about 6 ounces each.

  2. Season the medallions with Salt and Pepper and brush with Olive Oil; Cover and refrigerate until needed.

  3. Heat ½ Tablespoon of the Oil in a sauté pan over medium-high heat. Sauté the Garlic and Shallots until aromatic, 1-2 minutes; add Tomato Paste and cook until slightly browned, about 2 minutes; add the Mustard, Black Peppercorns, Chicken Broth, Maple Syrup, Vinegar, Salt and Pepper; Simmer until mixture reduces to a sauce consistency, about 10 minutes.

  4. Heat the Oil in a skillet on medium-high heat; sauté the medallions to the desired doneness, 1 ½ minutes for the first side and approximately 1 minute for the second side for medium.

  5. Finish the sauce with the Cilantro and serve over the Tenderloin.

  6. Garnish with the Jalapeno.

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