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Seared Beef Tenderloin
Yield:
Serves 4Ingredients:
For the Beef
4-5 oz portions of fresh beef tenderloin (other lean cuts of meat, i.e. sirloin steak or pork tenderloin medallions can be substituted)
2 Tbsp Maille Dijon Originale Mustard
2 Tbsp olive oil
Sea salt or kosher salt and freshly ground pepper to taste
For the Sauce
½ liter beef broth
1 Tbsp Maille Old Style Whole Grain Mustard
¼ cup red wine
For the Garnish
2 roasted peppers (peeled & seeded)
2 cups arugula leaves (rinsed & dried) (fresh spinach, watercress or baby lettuces can be substituted)
2 Tbsp Maille Dijon Vinaigrette
Directions:
In a sauté pan, heat 2 tbsp. of olive oil on medium heat. Lightly season beef tenderloin with salt and pepper. Sear on each side until lightly brown but still rare. Remove pan from the heat. Spread one side of each fillet with Maille Dijon Originale Mustard and place in a 350F oven for 2-3 minutes. (Note: cooking time depends on desired doneness. If unsure, gently slice one fillet to check doneness). Sauce In a small saucepan, heat red wine and let reduce by 2/3. Gently whisk in Maille Old Style Whole Grain Mustard. Add beef broth and reduce by half. Check seasoning and season with salt & pepper if necessary. Garnish In a bowl, toss roasted peppers and arugula with Maille Dijon Vinaigrette.
To Plate
Divide the arugula/pepper salad onto four plates. Place one fillet beside the salad and top the fillet with the mustard sauce.
Recipe developed for Maille, courtesy of James Walt, executive chef Blue Water Café (Vancouver, BC). Additional recipes can be found at www.maille.com.
