Beef Tenderloin With Dijon Cream Sauce
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1 (1.5-2 lb) beef tenderloin
1 1/2 tablespoons white peppercorns
1 1/2 tablespoons black peppercorns
3 tablespoons mustard seeds

Dijon mustard cream sauce:
1 (14 1/2 ounce) can beef broth
1 cup whipping cream
2 tablespoons butter, soften
1 1/2-2 tablespoons Dijon mustard
1 1/2 tablespoons balsamic vinegar
coarsely crushed black peppercorns (to garnish)
mustard seeds (to garnish)

Combine oil and vinegar in a cup, rub onto beef. Season generously with salt. Let stand 15
minutes.
Meanwhile, coarsely crush peppercorns and mustard seeds in a blender or food processor or
by hand with a mortar and pestle. Roll beef in crushed mixture, pressing it into the
surface to coat.
Oil grill to help prevent sticking. Grill beef, on a covered grill, over medium heat 16 to
24 minutes (depending on thickness and your desired doneness). Turn halfway through
cooking. Let stand 5 to 10 minutes before slicing. Slice and serve with a few spoonfuls of
sauce.
For the Dijon-Cream Sauce, bring beef broth and whipping cream to a boil in a saucepan.
Boil gently until reduced to about 1 cup; sauce will be thick enough to coat a spoon.
Remove from heat; stir in butter, a little at a time, until all the butter is melted. Stir
in mustard and vinegar, adjusting amounts to taste. Sprinkle with peppercorns and mustard
seeds. Makes about 1 cup.
ENJOY!!!