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Beef Tenderloin With Shallot Mustard Sauce

We used a mixture of smooth and grainy mustards, but you may choose either.

Beef Tenderloin With Shallot Mustard Sauce

Photography: Lisa Hubbard

Source: Martha Stewart Living


  • 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


  1. Heat oven to 425 degrees. Coat beef on all sides with the salt and pepper. Place a skillet with an ovenproof handle over medium-high heat, and add olive oil. When very hot, add meat; sear on all sides until browned. Transfer the pan to oven for 10 minutes. Add shallots to pan; return to oven for 15 to 20 minutes more, or until a meat thermometer registers 135 degrees for medium rare. Remove beef from pan; let rest on a cutting board for at least 10 minutes.

  2. Place the pan with the shallots over medium-high heat, and deglaze by adding balsamic vinegar, stirring up any browned bits from the bottom with a wooden spoon. Add the stock, and simmer until slightly reduced, 2 to 3 minutes. Reduce heat to low, and stir in mustards and butter. Keep sauce warm until serving. Cut beef into 1/2-inch-thick slices; top with the sauce, and serve.

Reviews (5)

  • blumie 1 Mar, 2010

    This recipe is flawless. The meat prep is perfect (taking it out at 135

  • PeakToCreek 12 Feb, 2009

    The balsamic killed the sauce for me... and generally I am a big balsamic fan. Found it way too overpowering for such a gorgeous piece of meat.

  • nytefalle 27 Apr, 2008

    To serve more people, I'd recommend cooking multiple roasts, 2-3, as opposed to one large one and leaving on in a few minutes longer for those wanting a more well done piece. Then either make the sauce in multiple pans or after deglazing, combine it all in one pan. It will take a little longer for the sauce to reduce. Grainy and smooth mustards worked wonderfully and was well received even by those that weren't mustard fans.

  • nytefalle 27 Apr, 2008

    I made a 3.5lb tenderloin last night and it came out perfectly. It was too long to fit into any of my pans straight, so I browned it on a grill pan and then put it into my largest pan to cook in the oven. After adding the shallots, I used a probe and cooked until the temperature reached 145 deg F, just under 20 minutes. The center was medium and the ends closer to medium-well.

  • NancyNfromNaperville 2 Jan, 2008

    I'd like to make this recipe for my family for Christmas, 2008. How can I up this recipe to feed 14. I assume I will need at least a 7 lb tenderloin and am uncertain how to calculate the cooking time. In addition, will the end pieces be more medium well than medium? This would work nicely because one family member wants everything cremated:) Thanks in advance

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