Herb-Crusted Beef Tenderloin with Dijon-Cream Reduction
Indulge in the rich flavors of Herb-Crusted Beef Tenderloin with a velvety Dijon-Cream Reduction. This exquisite dish is perfect for special occasions or a gourmet dinner experience at home. Despite its somewhat luxurious ingredients and preparation time, the result is an incredibly tender and flavorful beef tenderloin that is sure to impress even the most discerning palates. The combination of aromatic herbs and spices creates a beautiful crust, while the creamy sauce is the perfect accompaniment, balancing the savory meat with its tangy undertones. My picky-eater brother couldn't get enough of this dish, and neither will you!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
olive oil
2 (tablespoons)
balsamic vinegar
3 (tablespoons)
beef tenderloin
1 1/2-2 (lb)
white peppercorns
1 1/2 (tablespoons)
black peppercorns
1 1/2 (tablespoons)
mustard seeds
3 (tablespoons)
beef broth
1 (14 1/2 oz can)
whipping cream
1 (cup)
butter
2 (tablespoons, softened)
Dijon mustard
1 1/2-2 (tablespoons)
balsamic vinegar
1 1/2 (tablespoons)
coarsely crushed black peppercorns
to taste (for garnish)
mustard seeds
to taste (for garnish)
Instructions
1
Begin by combining the olive oil and balsamic vinegar in a small bowl. Rub this mixture onto the surface of the beef tenderloin, ensuring it is well-coated. Generously season the beef with salt and let it marinate for 15 minutes at room temperature.
2
While the beef is marinating, coarsely crush the white and black peppercorns alongside the mustard seeds using a blender, food processor, or mortar and pestle until they are roughly ground. In a shallow dish, roll the marinated beef tenderloin in the crushed mixture, pressing it firmly into the meat to form an even crust.
3
Prepare the grill by oiling the grates to prevent sticking. Preheat your grill to medium heat. Once heated, place the beef on the grill and cover. Grill for 16 to 24 minutes, turning halfway through, depending on the thickness of the beef and your desired doneness (use a meat thermometer for best results: 135°F for medium-rare). Once cooked, remove from the grill and let the beef rest for 5 to 10 minutes.
4
While the beef rests, make the Dijon-Cream Sauce. In a saucepan, bring the beef broth and whipping cream to a gentle boil over medium heat. Allow the mixture to simmer and reduce to about 1 cup, stirring occasionally, until thick enough to coat the back of a spoon.
5
Once reduced, remove the saucepan from heat and gradually stir in the softened butter until melted. Incorporate the Dijon mustard and additional balsamic vinegar, adjusting the flavors to your taste preferences. Garnish the sauce with coarsely crushed black peppercorns and mustard seeds.
6
Slice the rested beef tenderloin and serve on plates, drizzling the Dijon-Cream Sauce generously over each serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Crusted Beef Tenderloin with Dijon-Cream Reduction?
It is an exquisite, tender beef dish featuring a crust of aromatic spices and a velvety, tangy cream sauce, perfect for special occasions.
How long should the beef tenderloin marinate?
After rubbing the beef with the olive oil and balsamic vinegar mixture, let it marinate for 15 minutes at room temperature.
What temperature should the grill be set to?
Preheat your grill to medium heat and ensure the grates are oiled to prevent sticking.
What is the recommended internal temperature for medium-rare beef?
For medium-rare doneness, use a meat thermometer to ensure the beef reaches 135°F.
How long does it take to grill the beef tenderloin?
The beef should be grilled for 16 to 24 minutes, turning halfway through, depending on thickness and desired doneness.
How do I make the herb crust for the beef?
Coarsely crush white peppercorns, black peppercorns, and mustard seeds using a blender, food processor, or mortar and pestle.
What is the key to a thick Dijon-Cream Sauce?
Allow the beef broth and whipping cream mixture to simmer and reduce until it reaches approximately 1 cup or is thick enough to coat a spoon.
Should the beef rest after grilling?
Yes, remove the beef from the grill and let it rest for 5 to 10 minutes before slicing to ensure it remains juicy.
What ingredients are used for the initial beef rub?
The rub consists of 2 tablespoons of olive oil, 3 tablespoons of balsamic vinegar, and a generous seasoning of salt.
What type of cream is used for the reduction sauce?
The recipe calls for 1 cup of whipping cream combined with beef broth.
When do I add the butter to the sauce?
Stir in the softened butter after the sauce has reduced and you have removed the saucepan from the heat.
How is the Dijon mustard incorporated?
The Dijon mustard is stirred into the reduced sauce along with additional balsamic vinegar after the butter has melted.
What size beef tenderloin is required for this recipe?
This recipe requires a 1 1/2 to 2 lb beef tenderloin.
What are the garnish recommendations for this dish?
Garnish the finished sauce with additional coarsely crushed black peppercorns and mustard seeds to taste.
Is salt included in the herb crust mixture?
No, salt is applied directly to the meat during the initial marination stage before rolling it in the crushed spices.
Can I use a food processor to grind the seeds?
Yes, a food processor, blender, or mortar and pestle are all suitable for coarsely crushing the peppercorns and mustard seeds.
What should I do if the sauce is too thin?
Continue simmering the broth and cream mixture until it reduces further to about 1 cup in volume.
Does this recipe use balsamic vinegar in more than one step?
Yes, it is used first in the beef rub and later added to the sauce to balance the flavors.
How do I ensure the crust sticks to the meat?
Roll the marinated beef in the spice mixture and press it firmly into the meat to form an even crust.
What type of beef broth is used?
The recipe specifies one 14 1/2 oz can of beef broth.
What kind of mustard seeds should be used?
The recipe calls for 3 tablespoons of mustard seeds to be crushed for the crust.
Is this a good recipe for holiday meals?
Yes, it is tagged for holiday meals and special occasions due to its gourmet nature and high-quality ingredients.
How should the beef be served?
Slice the rested beef tenderloin and serve it on plates with the Dijon-Cream sauce drizzled generously over each serving.
What is the preparation for the butter used in the sauce?
The butter should be softened before being stirred into the reduction sauce.
Does the recipe include white peppercorns?
Yes, it uses 1 1/2 tablespoons of white peppercorns in the crust mixture.
Can I adjust the spice level of the sauce?
Yes, you can adjust the amount of Dijon mustard and balsamic vinegar at the end to suit your taste preferences.
What category does this recipe fall under?
This is a gourmet main course dish featuring grilled beef.
Why is oiling the grill grates important?
Oiling the grates prevents the herb-crusted beef from sticking, which helps keep the crust intact.
How many tablespoons of Dijon mustard are needed?
Use between 1 1/2 and 2 tablespoons of Dijon mustard depending on your flavor preference.
What makes this dish appealing to picky eaters?
The incredibly tender meat and the rich, velvety sauce create a balanced, savory experience that is widely enjoyed.