Beef Tenderloin Dijon Food

BEEF TENDERLOIN WITH DIJON-CREAM SAUCE

Steps:

• 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 (depending on thickness and your desired doneness). 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.

HERB AND SPICE BEEF TENDERLOIN ROAST

Steps:

• Gather the ingredients.
• Preheat oven to 400 F. Place the roast on a rack in a roasting pan.
• Combine the rosemary, thyme, garlic, nutmeg, allspice, salt, tarragon, pepper, and mustard. Rub the mixture all over the roast.
• Roast for 45 to 55 minutes, or until an instant-read thermometer registers about 145 F when inserted into the thickest part of the roast.
• Remove from the oven, tent loosely with foil, and let the roast rest for 10 minutes before slicing.
• Slice and serve with your choice of sides.

FABULOUS BEEF TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
• Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.

DIJON SIRLOIN TIPS

Steps:

• In a large skillet, brown meat in butter and oil; transfer to a 2-qt. baking dish. In the same skillet, saute mushrooms until tender, about 3 minutes. Add garlic; cook 1 minute longer. Pour mushroom mixture and drippings over meat. Cover and bake at 325° for 1 hour or until beef is tender., In the same skillet, combine the broth, vinegar and soy sauce; bring to a boil. Boil for 2 minutes; set aside. Combine the mustard cornstarch and cream; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain juices from baking dish into broth mixture. Cook over medium heat until thickened and bubbly, stirring constantly. Add beef mixture. Serve with noodles. Garnish with parsley if desired.

BEEF TENDERLOIN STEAKS TOPPED WITH HORSERADISH AND DIJON MUSTARD

Steps:

• Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
• Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
• Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).

BEEF TENDERLOIN WITH HERB-DIJON CRUST

Steps:

• Heat oven to 400°F. In small bowl, mix parsley, basil, thyme, oregano and garlic; set aside.
• Spray bottom of roasting pan with cooking spray. Place beef in pan; sprinkle with salt and pepper. Spread mustard evenly over beef; pat parsley mixture over mustard. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
• Bake uncovered 35 to 45 minutes or until thermometer reads at least 140°F (for medium-rare doneness).
• Place beef on cutting board. Cover loosely with foil; let stand 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.) Cut beef into 1/2-inch-thick slices.

DIJON MUSHROOM BEEF

Steps:

• In a large nonstick skillet, saute mushrooms and onion in oil until tender. Remove and set aside. In the same skillet, cook beef until no longer pink. Add the soup, milk, mustard and mushroom mixture. Bring to a boil. Reduce heat; cook and stir until thickened. Serve with hot cooked noodles if desired.

BEEF TENDERLOIN WITH MUSTARD AND PEPPERCORNS

Steps:

• Preheat oven to 425.
• Using sharp knife, cut meat lengthwise down center through 2/3 of the thickness. Spread the meat open and pound lightly to flatten slightly.
• Spread meat with mustard and scatter peppercorns evenly, pressing into meat with hands. Sprinkle with course ground peppercorn blend.
• Place sage leaves down the middle and tie meat back together with twine. Sprinkle outside with peppercorn blend and salt. Reshape tenderloin and place seam side down in shallow roasting pan. Slip bay leaves underneath twine.
• Roast for 30 to 50 minutes. Let stand for 10 minutes before carving.

HERBED BEEF TENDERLOIN WITH SOUR CREAM MUSTARD SAUCE

Steps:

• Preheat oven to 325°F.
• In a small bowl mix together parsley, rosemary, thyme, garlic, oil, pepper, and 2 tbsp of Dijon mustard.
• Rub mixture all over tenderloin and place in a shallow roasting pan (9x13 or larger). Insert meat thermometer into center of meat, if desired.
• Roast uncovered for 30-45 minutes or until thermometer reads 140°F for medium rare-medium doneness. Remember meat will continue to cook while standing.
• Remove meat, cover with foil, and let stand 15 minutes to let juices redistribute.
• While meat is standing, in another small bowl, stir together the sour cream and 2 tsp Dijon mustard.
• Slice tenderloin. Serve warm with sour cream mustard sauce drizzled atop.
• NOTE: can prepare tenderloin ahead, slice thinly and serve atop a toasted baguette with sour cream mustard sauce and horseradish sauce as an appetizer for dinner party. Also great thinly sliced over a hearty salad.