BEEF TENDERLOIN WITH SOUTHWESTERN-STYLE SAUCE

Beef Tenderloin With Southwestern-Style Sauce image

Provided by NcMysteryShopper

Categories Steak

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

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3 lbs beef tenderloin, Trimmed
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
2 tablespoons olive oil
2 garlic cloves, Minced
3 tablespoons shallots, Minced
1 1/2 tablespoons tomato paste
3 tablespoons creole mustard
1/2 teaspoon black peppercorns, Crushed
2 cups chicken broth
3 tablespoons real maple syrup
1/4 cup cider vinegar
1 teaspoon salt
3/4 teaspoon fresh ground black pepper
2 3/4 teaspoons dried cilantro or 2 1/2 teaspoons fresh cilantro, Chopped
1 1/2 tablespoons jalapenos, Finely Diced

Steps:

Trim the beef and cut into eight ½-inch thick medallions, about 6 ounces each.
Season the medallions with Salt and Pepper and brush with Olive Oil; Cover and refrigerate until needed.
Heat ½ Tablespoon of the Oil in a sauté pan over medium-high heat. Sauté the Garlic and Shallots until aromatic, 1-2 minutes; add Tomato Paste and cook until slightly browned, about 2 minutes; add the Mustard, Black Peppercorns, Chicken Broth, Maple Syrup, Vinegar, Salt and Pepper; Simmer until mixture reduces to a sauce consistency, about 10 minutes.
Heat the Oil in a skillet on medium-high heat; sauté the medallions to the desired doneness, 1 ½ minutes for the first side and approximately 1 minute for the second side for medium.
Finish the sauce with the Cilantro and serve over the Tenderloin.
Garnish with the Jalapeno.

Nutrition Facts : Calories 567, Fat 38.4, SaturatedFat 14.1, Cholesterol 146.2, Sodium 817.5, Carbohydrate 7.6, Fiber 0.5, Sugar 5.3, Protein 44.8