Beef Tenderloins With Mustard Sauce Recipes

MUSTARD-ROASTED BEEF TENDERLOIN

Steps:

• Let beef stand at room temperature for 1 hour.
• Preheat oven to 425 degrees. Season beef all over with salt and pepper. Whisk together butter and mustards; coat beef all over with mixture. Roast on a parchment-lined baking sheet in the upper third of the oven until an instant-read thermometer inserted into the center reaches 135 degrees (for rare) to 140 degrees (for medium-rare), about 40 minutes (time will vary depending on thickness of cut). Let rest for 15 minutes before slicing.

BEEF TENDERLOIN WITH MUSTARD SAUCE

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.

BEEF TENDERLOIN W/2 SAUCES: HORSERADISH & CREOLE MUSTARD

Steps:

• Make the 2 sauces ahead of roasting the tenderloin.
• Horseradish Sauce:.
• In a bowl, combine all ingredients and blend well.
• Adjust the seasoning to taste.
• Refrigerate until ready to serve.
• Yield: 2-1/4 cups.
• Creole Mustard Dressing:.
• In a food processor or blender, process the *egg*, mustard and vinegar until well blended.
• With the motor running pour the oil through the feed tube in a steady stream and process until emulsified.
• Add the parsley, honey, salt and cayenne and pulse to blend.
• Transfer to an airtight container and refrigerate for at least 30 minutes before using.
• Use within 24 hours.
• Yield: 1-1/2 cups.
• *RAW EGG WARNING*.
• The American Egg Board states: "There have been warning against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh grade AA or A eggs. Avoid mixing yolks and whites with the shell?".
• Essence (Emeril's Creole Seasoning):.
• Combine all ingredients thouroughly and store in an airtight jar or container.
• Yiled: 2/3 cup.
• Preheat oven to 400°F.
• Place the tenderloin in a large, heavy roasting pan.
• Rub with olive oil and season lightly on all side with the salt, pepper and Essence.
• Place over medium-high heat and sear the meat on all sides, 5-6 minutes.
• Place ib the oven and roast to desired temperature, about 25 minutes for madium-rare.
• Arrange a bed of watercress or parsley on a large decorative platter.
• Remove the roast from the oven and place on a cutting board.
• Loosely cover and lest rest for 10 minutes before carving.
• Remove the butcher's twine and carve to desired thickness.
• Arrange the slices on the watercress covered platter.
• Serve with a variety of breads or rolls and desired sauce(s).

BEEF TENDERLOIN WITH WHOLE GRAIN MUSTARD & TARRAGON SAUCE

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 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.

MUSTARD-CRUSTED BEEF TENDERLOIN

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.

BEEF TENDERLOIN WITH COGNAC MUSTARD SAUCE

Steps:

• 1. Sprinkle salt and pepper on steaks, refrigerate for one hour, remove to room temperature for 30 minutes prior to cooking.
• 2. Heat oven to 250 degrees F. Heat oil in heavy-bottomed pan on medium high to high, depending on your stove.
• 3. Sear steaks until browned, about 4 minutes on each side. Reduce heat to medium low, continue to turn steaks occasionally and baste with pan juices, about 4 additional minutes. Transfer steaks to oven-proof dish with sides. Pour remaining pan juices to a small bowl. Place 3 Tablespoons back into same pan.
• 4. On a medium high heat, saute` garlic 30 seconds then onions and saute` an additional 2 minutes. Add thyme and rosemary.
• 5. Add cognac and port, scraping any brown bits from the bottom of pan, continue cooking on medium-high hear for 1 minute. Add chicken stock and boil (on high heat) until reduced to about 1 1/2 cups, about 10 minutes.
• 6. Whisk-in mustard, and butter, lower heat to medium.
• 7. Return steaks to pan, cover and reheat steaks, adding any juices from the steaks back to pan. Serve with garlic mashed potatoes and a vegetable or a green salad.

FILET OF BEEF WITH MUSTARD MAYO HORSERADISH SAUCE

Steps:

• Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
• Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
• Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
• Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
• Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.

BEEF TENDERLOIN WITH MUSTARD-TARRAGON CREAM SAUCE

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.

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.

BEEF TENDERLOIN WITH SHALLOT MUSTARD SAUCE

Steps:

• Heat oven to 425 degrees. Coat beef on all sides with the salt and pepper. Place a skillet with an ovenproof handle over medium-high heat, and add olive oil. When very hot, add meat; sear on all sides until browned. Transfer the pan to oven for 10 minutes. Add shallots to pan; return to oven for 15 to 20 minutes more, or until a meat thermometer registers 135 degrees for medium rare. Remove beef from pan; let rest on a cutting board for at least 10 minutes.
• Place the pan with the shallots over medium-high heat, and deglaze by adding balsamic vinegar, stirring up any browned bits from the bottom with a wooden spoon. Add the stock, and simmer until slightly reduced, 2 to 3 minutes. Reduce heat to low, and stir in mustards and butter. Keep sauce warm until serving. Cut beef into 1/2-inch-thick slices; top with the sauce, and serve.