Make 6 Portions of Pepper-Crusted Beef Tenderloin
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
- 1 (3-lb) center-cut beef tenderloin, trimmed of fat and silvery membrane
- 1/4 cup Dijon mustard
- 1 tbsp olive oil
- 1 garlic clove, crushed very fine
- 1 1/2 tbsp salt
- 2 tbsp coarsely ground black pepper
- 1/2 cup sherry wine
- 2 cups veal stock (found at most high-end markets and butcher shops)
- 1 tbsp fresh chopped tarragon leaves
Preparation:
Preheat oven to 450 degrees F.Lightly oil the bottom of a shallow baking dish, or roasting pan, and place in the beef tenderloin. In a small cowl combine the Dijon, oil, and garlic. Spread evenly over the entire surface of the beef tenderloin. Season all over with the salt and press on the fresh ground black pepper.
Roast 25 to 35 minutes until an meat thermometer inserted in the middle of the thickest part of beef tenderloin registers 128 degrees F. for medium-rare, 135 degrees for medium. While the beef is roasting, bring the sherry and veal stock to a boil in a saucepan. Boil until it reduces by half. Remove from heat, season with salt and fresh ground black pepper to taste, and reserve.
When done, remove beef tenderloin to a cutting board, or serving tray, and tent loosely with foil. Allow to rest for 10-15 minutes before slicing. Stir the tarragon into the veal reduction, and serving with the sliced beef.
For an extra fancy presentation, scatter some micro greens over the sliced tenderloin.
