Beef Tenderloin With Dijon Cream Sauce

This is somewhat expensive and time-consuming to make. but, it is so worth it!!! my brother is the pickiest eater i know and he absolutely loved it!

Combine oil and vinegar in a cup , rub onto beef.

Season generously with salt.

Let stand 15 minutes.

Meanwhile , coarsely crush peppercorns and mustard seeds in a blender or food processor or by hand with a mortar and pestle.

Roll beef in crushed mixture , pressing it into the surface to coat.

Oil grill to help prevent sticking.

Grill beef , on a covered grill , over medium heat 16 to 24 minutes.

Turn halfway through cooking.

Let stand 5 to 10 minutes before slicing.

Slice and serve with a few spoonfuls of sauce.

For the dijon-cream sauce , bring beef broth and whipping cream to a boil in a saucepan.

Boil gently until reduced to about 1 cup.

Sauce will be thick enough to coat a spoon.

Remove from heat.

Stir in butter , a little at a time , until all the butter is melted.

Stir in mustard and vinegar , adjusting amounts to taste.

Sprinkle with peppercorns and mustard seeds.

Makes about 1 cup.

olive oil, balsamic vinegar, beef tenderloin, white peppercorns, black peppercorns, mustard seeds, beef broth, whipping cream, butter, dijon mustard