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Beef Tenderloins with Mustard Sauce

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Serve the steaks with an assortment of red and green lettuces dressed with a simple vinaigrette.

Source: Martha Stewart Living, December/January 1993
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  • vanmills
    17 SEP, 2013
    Delicious! I also added salt to the beef with along with the pepper before searing. I used a cast iron grill pan. The meat was perfectly cooked. I didn't have shallots so I used sweet onion instead, and added some sliced baby bella mushrooms. The meat turned out tender, juicy - perfection!
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