How to make it

  • Rub soy sauce all over beef and let marinate for 30 minutes.
  • Season with pepper.
  • Preheat oven to 450.
  • In a large heavy oven-proof skillet heat oil over high heat.
  • Add beef and cook until well browned on all sides, about 6 minutes.
  • Transfer pan to the oven and roast tenderloin for 20 minutes turning once until internal temperature reaches 120.
  • Transfer meat to a cutting board then cover loosely with foil and let rest for 10 minutes.
  • Pour off any fat from the skillet.
  • Add garlic and shallots and cook over low heat stirring, until lightly browned about 2 minutes.
  • Pour in the wine and increase the heat to high then simmer for 1 minute.
  • Stir in mustard, broth and cream then bring to a boil.
  • Reduce heat to moderate and simmer until sauce has reduced to 1 cup.
  • Reduce heat to low and stir in the butter until incorporated.
  • Using a sharp knife cut meat into 12 slices.
  • Arrange meat on plates or a platter then spoon the mustard sauce on top and serve hot.

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  • noir 10 years ago
    Sounds wonderful! Bookmarked!
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