Beef Tenderloin With Shallot Mustard Sauce
We used a mixture of smooth and grainy mustards, but you may choose either.
- Servings: 4
Photography: Lisa Hubbard
Source: Martha Stewart Living, November 2000
- 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
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.
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.