Beef Tenderloin With Mustard Cream Sauce Traeger Grills Recipes
BEEF TENDERLOIN WITH MUSTARD CREAM SAUCE | TRAEGER GRILLS
Give beef tenderloin a delicious coating of savory seasonings & roast it over flavorful hardwood. The robust smoke will add rich flavor. Always a crowd pleaser.
Provided by Traeger Kitchen
Categories Beef
Number Of Ingredients 17
Steps:
- To ensure an even cook, truss the tenderloin or ask your butcher to do this for you. Tuck the thin end of the tenderloin underneath itself and tie the roast every 1 to 2 inch with precut kitchen twine.
- For the rub, mix together the salt, pepper, thyme, garlic powder, ground cumin, paprika and red pepper. Cover tenderloin evenly with olive oil and sprinkle on rub mixture, pressing to adhere.
- Cover and let stand at room temperature for 30 minutes.
- When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes.
- Roast tenderloin at 400°F for 15 minutes.
- Reduce grill temperature to 375°F and continue to cook until meat reaches an internal temperature of 130°F for medium-rare, about 25 to 30 minutes.
- Meanwhile, make the Mustard Cream Sauce: Sauté shallot in skillet over medium heat for 2 minutes or until soft. Add garlic and sauté for 1 minute. Stir in wine, mustard and sugar, and bring to a boil. Cook, stirring constantly, for 3 minutes or until mixture has thickened and is reduced by about half. Remove from heat and whisk in sour cream, salt and pepper.
- When tenderloin is cooked to desired doneness, remove from grill and let stand 10 minutes before slicing. Serve with mustard cream sauce. Enjoy!
BEEF TENDERLOIN WITH MUSTARD SAUCE
My sister Brooke made this for me while visiting recently! Not being a big fan of red meat, this was absolutely the best steak. She served it with oven fries and a salad. Made for a perfect dinner just us girls.
Provided by Vseward Chef-V
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees;.
- Coat steaks with pepper on both sides.
- Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare.
- Transfer to a plate to rest while you make the sauce.
- In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper.
- Serve sauce alongside the steaks.
Nutrition Facts : Calories 467.6, Fat 35.4, SaturatedFat 15.6, Cholesterol 107.7, Sodium 146.2, Carbohydrate 5.6, Fiber 1.4, Sugar 0.2, Protein 21.5
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