Peppered Tenderloin With Mustard Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A recipe that I am posting for safe keeping, found in my Land O Lakes Cookbook. Great steaks, topped with this flavorful sauce, make the perfect entertaining entrée. Ingredients:
1 tablespoon cracked pepper (or coarse ground pepper) |
4 beef tenderloin steaks (1 1/2-inch thick) |
1/2 cup beef broth |
1 teaspoon garlic, finely chopped |
1 teaspoon dry sherry (or worcestershire sauce) |
1/3 cup sour cream |
1/2 teaspoon dijon-style mustard |
cracked pepper, if desired |
Directions:
1. Heat gas grill on medium or charcoal grill until coals are ash white.
2. Press cracked pepper onto both sides of steaks. Place steaks onto grill. Grill, turning once, until internal temperature reaches 145°F (medium-rare) or until desired doneness (15 to 20 minutes).
3. Meanwhile, combine beef broth, garlic and sherry in small saucepan. Cook over medium heat until mixture comes to a boil (5 to 7 minutes). Continue boiling for 5 minutes. Stir in sour cream and mustard with wire whisk. Continue cooking until heated through (1 minute).
4. Serve sauce over grilled steaks. Sprinkle with additional cracked pepper, if desired.
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