Peppered Tenderloin with Mustard Sauce

Elevate your dinner table with this sophisticated Peppered Tenderloin with Mustard Sauce, a show-stopping centerpiece sure to impress guests or add indulgence to a cozy night in. This recipe features a perfectly seared and roasted beef tenderloin coated in coarsely ground black pepper for a bold crust that locks in its juicy, tender interior. The dish is brought to life with a luxurious mustard sauce, crafted in the same skillet to capture all the rich flavors of the roast. Made with dry white wine, shallots, Dijon mustard, and a touch of cream, the sauce offers a tangy, velvety finish. Ready in under an hour, this restaurant-worthy dish pairs beautifully with roasted vegetables or creamy mashed potatoes for a complete and truly decadent meal.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pounds beef tenderloin
• 2 teaspoons kosher salt
• 3 tablespoons black peppercorns, coarsely ground
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 large shallots, minced
• 1 cup dry white wine
• 1 cup beef stock
• 1 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon fresh thyme, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the beef tenderloin dry with paper towels and season it all over with kosher salt.

Step 3

Press the coarsely ground black peppercorns evenly onto the surface of the beef, ensuring it is well-coated on all sides.

Step 4

In a large ovenproof skillet, heat the olive oil over medium-high heat. Sear the tenderloin for 2-3 minutes on each side until browned.

Step 5

Add the unsalted butter to the skillet and spoon the melted butter over the tenderloin as it cooks, for added flavor.

Step 6

Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the beef reaches 130°F (54°C) for medium-rare. Remove the beef from the oven, cover it loosely with foil, and let it rest for 10 minutes before slicing.

Step 7

While the beef rests, prepare the mustard sauce. In the same skillet, add the minced shallots and cook over medium heat for 2-3 minutes until softened.

Step 8

Deglaze the skillet with the dry white wine, scraping up any browned bits with a wooden spoon. Simmer until the wine is reduced by half, about 3-4 minutes.

Step 9

Add the beef stock and continue to simmer for another 3-4 minutes until slightly thickened.

Step 10

Reduce the heat to low, then stir in the heavy cream, Dijon mustard, and chopped thyme. Simmer gently for 2-3 minutes, stirring occasionally, until the sauce is smooth and creamy. Adjust seasoning with salt to taste, if needed.

Step 11

Slice the rested tenderloin into 1-inch thick pieces and serve immediately, drizzled with the warm mustard sauce. Pair with roasted vegetables or mashed potatoes for a complete meal.

Nutrition Facts

Serving size	(1814.0g)

Amount per serving	% Daily Value*
Calories	3420.3

Total Fat 214.2g	0%
Saturated Fat 96.7g	0%
Polyunsaturated Fat 8.0g
Cholesterol 1136.6mg	0%
Sodium 6198.4mg	0%
Total Carbohydrate 36.3g	0%
Dietary Fiber 10.7g	0%
Total Sugars 4.6g
Protein 283.9g	0%

Vitamin D 36.3IU	0%
Calcium 245.1mg	0%
Iron 36.7mg	0%
Potassium 4132.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.1%

Protein: 35.4%

Carbs: 4.5%