Sunday, April 5, 2009


I made this meal last night and it was fantastic:


2 tsp. soy sauce
2 1/2 lbs. beef tenderloin
1 tsp. freshly ground pepper
1 tbsp. olive oil
1 med. garlic clove, minced
3 med. shallots, minced
1/3 c. dry red wine
1 1/2 tbsp. Dijon mustard
1 c. canned low-sodium beef broth
1/4 c. plus 1 tbsp. heavy cream
2 tbsp. unsalted butter

1. Rub the soy sauce all over the beef and let sit for 30 minutes. Season with the pepper.
2. Meanwhile, preheat the oven to 350 degrees. In a large, heavy, oven-proof skillet,
heat the oil over high heat. Add the beef and cook until well browned on all sides,
about 5 minutes.
3. Transfer the pan to the oven and roast the tenderloin for about 20 minutes,
turning once, until the internal temperature reads 125 degrees on a meat thermometer
for medium rare. Transfer the meat to a cutting board, cover loosely with foil and let rest.
4. While the roast is resting, pour off any fat from the skillet. Add the garlic
and shallots and cook over low heat, stirring, until lightly browned, about 2 minutes.
Pour in the wine, increase the heat to high and simmer for 1 minute. Stir in the
mustard, broth and cream and bring to a boil. Reduce heat to moderate and simmer
until the sauce has reduced to 1 cup and is thick enough to lightly coat the back
of a spoon, about 6 minutes. Reduce the heat to low and stir in the butter until incorporated.
5. Using a sharp knife, cut the meat into 12 slices. Arrange the meat on plates
or a platter, spoon the mustard sauce on top and serve hot.

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