Ingredients
Scale
- Beef tenderloin roast (about 2–3 pounds)
- Olive oil: 2 tablespoons
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Butter: 2 tablespoons
- Shallots: 1/4 cup, minced
- Dijon mustard: 1/4 cup
- Heavy cream: 1 cup
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat the beef tenderloin dry with paper towels. Season generously with salt and pepper.
- Step 2: Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the beef tenderloin on all sides until nicely browned, about 2-3 minutes per side.
- Step 3: Transfer the skillet with the seared beef tenderloin to the preheated oven. Roast for 20-30 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare. Use a meat thermometer to check the temperature.
- Step 4: Remove the beef tenderloin from the skillet and set aside to rest, loosely tented with foil, for at least 10 minutes.
- Step 5: While the beef rests, make the Dijon cream sauce. Place the same skillet over medium heat. Melt the butter, then add the minced shallots and cook until softened, about 2-3 minutes.
- Step 6: Stir in the Dijon mustard and heavy cream. Bring to a simmer, stirring constantly, until the sauce has thickened slightly, about 3-5 minutes. Season with salt and pepper to taste. Slice the beef tenderloin and serve immediately, spooning the Dijon cream sauce over the slices.
Notes
- Store leftover beef tenderloin slices in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat sliced beef in the Dijon cream sauce over low heat, adding a splash of cream if needed.
- Serve this elegant dish with roasted asparagus or garlic mashed potatoes for a complete and memorable meal.
- Don't overcook the shallots; their delicate flavor is key to a truly balanced Dijon cream sauce that complements the beef.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American