Beef Tenderloin With Costa Rican Coffee Balsamic Fig Glaze Recipes

PEPPERY BEEF TENDERLOIN (STOVE TOP) WITH BALSAMIC GLAZE

Peppery Beef Tenderloin (Stove Top) With Balsamic Glaze image

This is a delicious and easy way to cook beef tenderloin. Since it is sliced before cooking, it also takes just a fraction of the time the oven baked tenderloin takes. One of my regular rotation recipes!

Provided by hodgemo2

Categories One Dish Meal

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 6

Ingredients

1 lb beef tenderloin
4 teaspoons black pepper
4 tablespoons balsamic vinegar
4 teaspoons Dijon mustard
4 tablespoons heavy cream
4 tablespoons water

Steps:

Press edges of beef into black pepper to coat. Cut into 1 inch slices.
Heat a large skillet over medium high heat until a drop of water sizzles and quickly evaporates.
Cook beef in hot skillet, turning frequently, until browned on all sides and done (8-10 minutes for medium rare).
Transfer to a serving plate and keep warm.
Combine balsamic vinegar an mustard in a small bowl and mix well. Add to the skillet drippings and mix.
Add whipping cream and water. Bring to a boil, stirring continually.
Cook, stirring continually, until thickened; about 2 minutes.
Spoon over beef and serve.

Nutrition Facts : Calories 780.4, Fat 57.5, SaturatedFat 25, Cholesterol 236, Sodium 259.6, Carbohydrate 4.3, Fiber 1.4, Sugar 0.3, Protein 58.7

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