Beef Tenderloin With Whole Grain Mustard And Tarragon Sauce Recipes

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MUSTARD STEAK SAUCE



Mustard Steak Sauce image

Provided by Food Network Kitchen

Time 5m

Number Of Ingredients 0

Steps:

  • Whisk 1/4 cup each whole-grain mustard and olive oil, 3 tablespoons dijon mustard, 1 small minced shallot and 1 tablespoon chopped tarragon in a bowl. Whisk in 2 to 3 tablespoons water and season with salt and pepper. Serve on grilled steak.
  • TIP: Switch up the tarragon with whatever herbs you have on hand. This sauce is great as a burger topping, too!

BEEF TENDERLOIN WITH WHOLE GRAIN MUSTARD & TARRAGON SAUCE



Beef Tenderloin With Whole Grain Mustard & Tarragon Sauce image

From the Ritz-Carlton, San Francisco. Published in Bon Appetit, April 2003. The steaks are served atop sauteed spinach.

Provided by swissms

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons vegetable oil
1/4 cup chopped shallot
1 cup beef stock or 1 cup canned low sodium beef broth
1/2 cup dry white wine
1/4 cup brandy
1/2 cup whipping cream
2 tablespoons butter
2 garlic cloves, chopped
3 (5 ounce) bags Baby Spinach
4 (7 ounce) beef tenderloin steaks (each about 1 inch thick)
2 tablespoons whole grain Dijon mustard
1 tablespoon chopped fresh tarragon

Steps:

  • Heat 1 T oil in heavy saucepan over medium-high heat. Add shallots; cover and cook until soft and brown, about 3 minutes. Add stock, wine, and brandy. Boil until slightly reduced, 6 minutes. Add cream; boil until reduced to 3/4 cup, about 6 minutes. Set sauce aside.
  • Melt butter in heavy large skillet over medium-high heat. Add garlic and saute 1 minute. Add 1 bag of spinach and toss until slightly wilted, about 1 minute. Add remaining spinach and toss just until wilted, about 2 minutes. Season to taste with salt and pepper. Set aside.
  • Heat remaining 1/2 T oil in another heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Saute to desired doneness, about 4 minutes per side for rare.
  • Divide spinach among 4 plates. Place 1 steak on each mound of spinach. Add sauce, mustard, and tarragon to skillet steaks cooked in; boil until slightly thickened, scraping up browned bits from bottom of pan, about 1 minute. Season sauce with salt and pepper. Spoon sauce over steaks and serve.

BEEF TENDERLOIN WITH MUSTARD-TARRAGON CREAM SAUCE



Beef Tenderloin With Mustard-Tarragon Cream Sauce image

Serve with quartered red potatoes tossed with olive oil, minced garlic, pepper, and salt, and cooked covered in the microwave for about 15 minutes.

Provided by Lizzie Rodriquez

Categories     Steak

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

nonstick cooking spray
24 ounces beef tenderloin, 4 oz each, trimmed, 1-inch thick
1 1/2 teaspoons salt, divided
1/4 teaspoon black pepper
1/4 cup dry white wine
1 1/2 teaspoons sugar
1 tablespoon Dijon mustard
1/4 cup low-fat sour cream
1 1/2 teaspoons fresh tarragon, finely chopped
fresh tarragon, sprigs

Steps:

  • Heat a large nonstick skillet coated with cooking spray. Sprinkle steaks with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
  • Add dry white wine, sugar, and Dijon mustard to pan; bring to a boil 1 minute stirring constantly. Remove from heat. Stir in 1/4 teaspoon salt, sour cream, and chopped tarragon. Spoon sauce over warm steaks. Garnish with tarragon sprigs, if desired.

Nutrition Facts : Calories 361.6, Fat 24.5, SaturatedFat 9.8, Cholesterol 102.2, Sodium 681.7, Carbohydrate 2.2, Fiber 0.1, Sugar 1.2, Protein 29.4

BEEF TENDERLOINS WITH MUSTARD SAUCE



Beef Tenderloins with Mustard Sauce image

Serve the steaks with an assortment of red and green lettuces dressed with a simple vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

4 tenderloin steaks, 4 ounces each
3 tablespoons coarsely ground black pepper, or to taste
2 shallots, minced
1 teaspoon olive oil
1/4 cup brandy
1 tablespoon Dijon mustard
1/3 cup heavy cream
Salt

Steps:

  • Preheat oven to 350 degrees. Coat steaks with pepper on both sides. Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare. Transfer to a plate to rest while you make the sauce.
  • In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper. Serve sauce alongside the steaks.

MUSTARD-CRUSTED BEEF TENDERLOIN



Mustard-Crusted Beef Tenderloin image

This tenderloin has a very nice crust on it. Some minced garlic in the mustard mixture adds a nice kick. I have also used the same mustard crust on a pork tenderloin, and that works very well too. Can be served cut into thin strips and served over a spinach salad with a vinegar based dressing in the summertime. This is adapted from Gourmet magazine, August 2000.

Provided by Scoutie

Categories     < 30 Mins

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 8

1/4 cup coarse grain mustard
3/4 teaspoon dry mustard
2 1/4 teaspoons packed dark brown sugar
3/4 teaspoon fresh coarse ground black pepper
kosher salt (to taste)
1/2 teaspoon finely grated fresh lemon zest
1 (1 lb) trimmed beef tenderloin roast, tied
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 425°F
  • Stir together mustards, brown sugar, pepper, salt and lemon zest.
  • Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides.
  • Transfer to an oiled shallow baking pan and coat with mustard mixture.
  • Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes.
  • Transfer to a cutting board and let stand until cool, at least 10 minutes.

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