Beef Tenderloin With Southwestern Style Sauce

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This versatile southwestern –style sauce, with its zesty blend of black peppercorns and creole mustard is a perfect match for beef tenderloin. Serve with tarragon green beans and jalapeno jack polenta for a perfect meal.

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Steps

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Trim the beef and cut into eight -inch thick medallions , about 6 ounces each.

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Season the medallions with salt and pepper and brush with olive oil.

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Cover and refrigerate until needed.

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Heat tablespoon of the oil in a saut pan over medium-high heat.

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Saut the garlic and shallots until aromatic , 1-2 minutes.

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Add tomato paste and cook until slightly browned , about 2 minutes.

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Add the mustard , black peppercorns , chicken broth , maple syrup , vinegar , salt and pepper.

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Simmer until mixture reduces to a sauce consistency , about 10 minutes.

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Heat the oil in a skillet on medium-high heat.

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Saut the medallions to the desired doneness , 1 minutes for the first side and approximately 1 minute for the second side for medium.

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Finish the sauce with the cilantro and serve over the tenderloin.

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Garnish with the jalapeno.

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Ingredients

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beef tenderloin, fresh ground pepper, salt, olive oil, garlic cloves, shallots, tomato paste, creole mustard, black peppercorns, chicken broth, real maple syrup, cider vinegar, fresh ground black pepper, dried cilantro, jalapenos