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Categories:
beef tenderloin fresh ground pepper salt olive oil sauce garlic shallots tomato paste creole mustard black peppercorns chicken broth maple syrup cider vinegar salt fresh ground black pepper cilantro jalapenos
Viewed: 5 - Published at: 4 years agoIngredients
- 3 lbs beef tenderloin, Trimmed
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- Southwestern-Style Sauce
- 2 garlic cloves, Minced
- 3 tablespoons shallots, Minced
- 1 1/2 tablespoons tomato paste
- 3 tablespoons creole mustard
- 1/2 teaspoon black peppercorns, Crushed
- 2 cups chicken broth
- 3 tablespoons real maple syrup
- 1/4 cup cider vinegar
- 1 teaspoon salt
- 3/4 teaspoon fresh ground black pepper
- 2 3/4 teaspoons dried cilantro or 2 1/2 teaspoons fresh cilantro, Chopped
- Garnish
- 1 1/2 tablespoons jalapenos, Finely Diced
Method
- Trim the beef and cut into eight 1/2-inch thick medallions, about 6 ounces each.
- Season the medallions with Salt and Pepper and brush with Olive Oil; Cover and refrigerate until needed.
- Heat 1/2 Tablespoon of the Oil in a saute pan over medium-high heat. Saute the Garlic and Shallots until aromatic, 1-2 minutes; add Tomato Paste and cook until slightly browned, about 2 minutes; add the Mustard, Black Peppercorns, Chicken Broth, Maple Syrup, Vinegar, Salt and Pepper; Simmer until mixture reduces to a sauce consistency, about 10 minutes.
- Heat the Oil in a skillet on medium-high heat; saute the medallions to the desired doneness, 1 1/2 minutes for the first side and approximately 1 minute for the second side for medium.
- Finish the sauce with the Cilantro and serve over the Tenderloin.
- Garnish with the Jalapeno.
