Easy Peasy Beef Tenderloin with Mustard Sauce

Easy Peasy Beef Tenderloin with Mustard Sauce
Recipe Date:
May 1, 2014
Cook Time:
Imperial (US)
  • Beef tenderloin
  • 1 1/2 tbsps Cognac
  • 1/4 cup Beef Broth
  • 2 tbsps water
  • 2 tbsps coarse grain mustard
  • 1 tsp unsalted butter

Halve filet crosswise and season with salt and pepper. Heat oil over moderate heat in a small heavy skillet until hot but not smoking, then cook filets 2 to 3 minutes on each side for rare. Let stand on a cutting board, tented loosely with foil, 5 minutes. While filets are standing, deglaze skillet with Cognac over moderate heat, scraping up brown bits. Add broth and water and boil until reduced to about 1/4 cup. Remove from heat and whisk in mustard, butter, any meat juices from cutting board, and salt and pepper to taste. Thinly slice filets and serve with sauce.

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