Beef Tenderloin En Croute with Mustard Sauce
- 1 (4-5 lbs) Whole Beef Tenderloin, Trimmed
- 1-2 Tablespoons Extra Virgin Olive Oil
- Salt & Pepper
En Croute Ingredients
- Loaf of French Bread Sliced 1/2-3/4 inch thick
- Extra Virgin Olive Oil
- Salt & Pepper to taste
- 1/2 cup Dry Mustard
- 3 Tablespoons distilled white vinegar
- 3 Tablespoons Water
- 1 1/2 Teaspoons Sugar
- 1 1/2 Teaspoons Salt
- 6 Tablespoons cut into pieces
- 3 Tablespoons fresh chives
- We like to oven sear our tenderloin but you can also sear it on top of the stove.
- Rub tenderloin with olive oil, sprinkle with salt and pepper.
- Place on baking sheet and sear - about 5 minutes per side, then reduce temperature to 350 degrees and bake for another 15-20 minutes.
- This should produce a spectrum of doneness from medium rare in the middle to well-done on the ends.
- Remove from pan, tent with foil and let rest for 20 minutes or so.
- Keep in mind the beef will continue to cook.
- Once rested, you can slice the filet to desired thickness. For the en croute, about 1/2 inch thick.
En Croute Directions
- Preheat oven to 350 degrees.
- Brush slices with olive oil and sprinkle with salt and pepper.
- Place on a parchment lined baking sheet in the middle of the oven for about 5 minutes until lightly toasted.
- Remove to a wrack, cool and store until ready to use.
Mustard Sauce Directions
- Mix the mustard, vinegar, sugar, salt and water until it forms a smooth paste.
- Cover and let stand for about 10 minutes. Put mixture into a double boiler over simmering water and whisk in the butter until combined and smooth.
- Remove from heat and stir in the chives.
- Can be served warm or at room temperature.
- We will put a small dollop on each of our beef en croute.
- Prep time: 25 minutes
- Cook time: 25 minutes
- Total time: 50 minutes
Yield: 10-12 servings