Beef Tenderloin With Dijon Cream Sauce Recipes

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DIJON BEEF TENDERLOIN



Dijon Beef Tenderloin image

I like having an ace recipe up my sleeve, and this tenderloin with Dijon is my go-to for birthdays, buffets and holidays. -Donna Lindecamp, Morganton, NC

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 beef tenderloin steaks (1 inch thick and 4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
5 tablespoons butter, divided
1 large onion, halved and thinly sliced
1 cup beef stock
1 tablespoon Dijon mustard

Steps:

  • Sprinkle steaks with salt and pepper. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan; keep warm., In same pan, heat 1 tablespoon butter over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in stock; bring to a boil. Cook 1-2 minutes or until liquid is reduced by half. Stir in mustard; remove from heat. Cube remaining butter; stir into sauce just until blended. Serve with steaks.

Nutrition Facts : Calories 317 calories, Fat 21g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 626mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

BEEF TENDERLOIN WITH DIJON-CREAM SAUCE



Beef Tenderloin With Dijon-Cream Sauce image

This is somewhat expensive and time-consuming to make. But, it is so worth it!!! My brother is the pickiest eater I know and he absolutely loved it!

Provided by jkoch960

Categories     Roast Beef

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
3 tablespoons balsamic vinegar
1 (1 1/2-2 lb) beef tenderloin
1 1/2 tablespoons white peppercorns
1 1/2 tablespoons black peppercorns
3 tablespoons mustard seeds
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)

Steps:

  • 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.

Nutrition Facts : Calories 581.5, Fat 48.4, SaturatedFat 21.3, Cholesterol 162.7, Sodium 682.5, Carbohydrate 3.4, Fiber 0.9, Sugar 0.5, Protein 32.8

BEEF TENDERLOIN WITH SOUR CREAM-HORSERADISH SAUCE



Beef Tenderloin with Sour Cream-Horseradish Sauce image

This beef tenderloin with horseradish sauce is a show stopper. It's the perfect centerpiece for a holiday meal!

Provided by Shelly

Categories     Beef Tenderloin

Time 4h35m

Yield 8

Number Of Ingredients 9

1 cup chopped fresh flat-leaf parsley
½ cup butter, softened
6 tablespoons Dijon mustard, divided
2 tablespoons whole green peppercorns, coarsely ground
2 tablespoons whole pink peppercorns, coarsely ground
2 teaspoons coarse kosher salt, or to taste
1 (3 pound) beef tenderloin, trimmed
1 (8 ounce) container sour cream
2 tablespoons prepared horseradish

Steps:

  • Mix parsley, butter, and 3 tablespoons Dijon together in a small bowl. Combine green and pink peppercorns with salt in a small bowl.
  • Place beef tenderloin on a rack set on top of a heavy, rimmed baking sheet. Rub butter mixture over the tenderloin, coating well. Pat peppercorn mixture into the butter. Cover and refrigerate for 3 to 24 hours.
  • Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours.
  • When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
  • Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour. An instant-read thermometer inserted into the center should read between 135 and 140 degrees F (57 and 60 degrees C) for medium-rare/medium.
  • Transfer to a serving platter and loosely cover with foil. Let rest 10 minutes before slicing.
  • Serve with the sour cream-horseradish sauce.

Nutrition Facts : Calories 516.7 calories, Carbohydrate 6.1 g, Cholesterol 177.6 mg, Fat 31.1 g, Fiber 1.1 g, Protein 50.1 g, SaturatedFat 16.1 g, Sodium 1070.5 mg, Sugar 0.5 g

BEEF TENDERLOINS WITH CREAM SAUCE



Beef Tenderloins with Cream Sauce image

Thyme and steak sauce flavor a cream sauce that is served over succulent beef tenderloin steaks. This easy, elegant dish is ideal for entertaining.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 beef tenderloin steaks (4 oz. each), 1-inch thick
1 Tbsp. butter or margarine
1/2 cup whipping cream
3 Tbsp. milk
2 tsp. flour
2 tsp. chopped fresh thyme
1/4 cup A.1. Original Sauce

Steps:

  • Cook steaks in butter in large skillet on medium heat 5 minutes on each side or until cooked through. Remove from skillet; cover to keep warm.
  • Add cream, milk, flour and thyme to skillet; stir until well blended. Cook on medium-high heat until mixture comes to boil, stirring constantly. Reduce heat to medium-low; simmer 1 minute, stirring occasionally.
  • Stir in steak sauce. Serve over steaks.

Nutrition Facts : Calories 290, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 105 mg, Sodium 360 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 3 g, Protein 19 g

COFFEE-CRUSTED BEEF TENDERLOIN WITH DIJON CREAM



Coffee-Crusted Beef Tenderloin with Dijon Cream image

Add robust flavor to beef tenderloin by sprinkling it with a coffee and ground black pepper rub. Thin slices of beef pair well with a creamy mustard sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h

Yield 24

Number Of Ingredients 11

2 teaspoons instant coffee granules
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1 lb beef tenderloin (center cut)
1 tablespoon vegetable oil
1 tablespoon Dijon mustard
1/2 cup mayonnaise or salad dressing
1/2 teaspoon salt
4 large leaf lettuce leaves, torn into 24 small pieces
2 whole-grain French dinner rolls, cut into 24 (1/4-inch) slices
24 small thyme sprigs

Steps:

  • Heat oven to 450°F. In small bowl, mix coffee granules, pepper and 1/4 teaspoon salt. Sprinkle evenly over all sides of beef.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 3 minutes. Turn beef; cook 2 to 3 minutes longer or until very dark brown. Place beef in 9-inch square pan (or deep-dish pie pan). Insert ovenproof meat thermometer so tip is in center of beef.
  • Bake 25 to 30 minutes or until thermometer reads 140°F. Remove from oven. Let stand 5 minutes. Wrap in foil; refrigerate until cold, at least 4 hours or overnight.
  • Meanwhile, in small bowl, mix mustard, mayonnaise and 1/2 teaspoon salt. Cover; refrigerate Dijon cream until serving time.
  • To serve, cut beef into 12 thin slices; cut each slice in half. Place 1 lettuce piece on each bread slice; top each with beef slice and heaping teaspoon Dijon cream. Garnish with parsley sprigs.

Nutrition Facts : Calories 80, Carbohydrate 2 g, Cholesterol 10 mg, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 150 mg, Sugar 0 g, TransFat 0 g

HERBED BEEF TENDERLOIN WITH SOUR CREAM MUSTARD SAUCE



Herbed Beef Tenderloin With Sour Cream Mustard Sauce image

Classic beef tenderloin covered with herbs and served with sour cream mustard sauce. See note for other ideas of how to serve any leftover meat. Courtesy of BHG.

Provided by Hopkins82

Categories     Meat

Time 55m

Yield 1 slice, 8-10 serving(s)

Number Of Ingredients 10

1/4 cup fresh parsley, finely diced, stems removed
2 tablespoons Dijon mustard
1 tablespoon rosemary, finely diced, stems removed
2 teaspoons thyme, finely diced, stems removed
2 garlic cloves, minced
1 teaspoon extra virgin olive oil
1/2 teaspoon black pepper
2 lbs beef tenderloin, trimmed
1/2 cup light sour cream
2 teaspoons Dijon mustard

Steps:

  • Preheat oven to 325°F.
  • In a small bowl mix together parsley, rosemary, thyme, garlic, oil, pepper, and 2 tbsp of Dijon mustard.
  • Rub mixture all over tenderloin and place in a shallow roasting pan (9x13 or larger). Insert meat thermometer into center of meat, if desired.
  • Roast uncovered for 30-45 minutes or until thermometer reads 140°F for medium rare-medium doneness. Remember meat will continue to cook while standing.
  • Remove meat, cover with foil, and let stand 15 minutes to let juices redistribute.
  • While meat is standing, in another small bowl, stir together the sour cream and 2 tsp Dijon mustard.
  • Slice tenderloin. Serve warm with sour cream mustard sauce drizzled atop.
  • NOTE: can prepare tenderloin ahead, slice thinly and serve atop a toasted baguette with sour cream mustard sauce and horseradish sauce as an appetizer for dinner party. Also great thinly sliced over a hearty salad.

Nutrition Facts : Calories 360.1, Fat 25.2, SaturatedFat 10.1, Cholesterol 102.5, Sodium 134.4, Carbohydrate 1.9, Fiber 0.3, Sugar 0.2, Protein 29.5

BEEF TENDERLOIN STEAKS TOPPED WITH HORSERADISH AND DIJON MUSTARD



Beef Tenderloin Steaks Topped with Horseradish and Dijon Mustard image

Taste buds rejoice! Tender steaks of beef tenderloin get the royal treatment with herbs and a horseradish and Dijon mustard coating. Prep this entree for marinating a day ahead and then just bake it in the oven.

Provided by B.J.

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 8h40m

Yield 2

Number Of Ingredients 8

1 tablespoon Dijon mustard
1 ½ teaspoons horseradish
¼ teaspoon dried basil
¼ teaspoon dried thyme leaves
¼ teaspoon dried tarragon leaves
¼ teaspoon black pepper
2 (8 ounce) beef tenderloin steaks
Salt to taste

Steps:

  • Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
  • Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
  • Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).

Nutrition Facts : Calories 465.5 calories, Carbohydrate 2.4 g, Cholesterol 119 mg, Fat 34.5 g, Fiber 0.3 g, Protein 33.6 g, SaturatedFat 13.6 g, Sodium 279.5 mg, Sugar 0.3 g

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Top Asked Questions

How to cook beef tenderloin on the stove?
Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. Add the oil, swirling the pan to coat, and then add the beef. Cook, turning with tongs, until well browned on all sides, about 12 minutes total. Transfer to a cutting board; wipe out the pan.
How do you cook Cognac cream sauce with beef?
Enjoy Cognac Cream Sauce with Beef this holiday season by using this recipe. 1/4 oz. finely grated Parmigiano-Reggiano (1/4 cup using a rasp grater) Fold the thinner end of the tenderloin under to create an evenly thick roast; secure with twine.
How to cook pork tenderloin in the oven with sour cream?
Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours. When ready to cook, preheat the oven to 350 degrees F (175 degrees C). Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour.
How do you make sauce with butter and onions?
In same pan, heat 1 tablespoon butter over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in stock; bring to a boil. Cook 1-2 minutes or until liquid is reduced by half. Stir in mustard; remove from heat. Cube remaining butter; stir into sauce just until blended.

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