Beef Tenderloin with Creamy Mustard Sauce
Butter-seared beef tenderloin medallions smothered in a velvety Dijon mustard cream sauce — bistro-style comfort food that feels fancy without the fuss. Ready in under 30 minutes, it's the kind of weeknight dinner that earns compliments every single time.
🛒 Ingredients
5 servings
- 8 to 10 beef tenderloin medallions (about 3.5 oz each)
- Fine salt and white pepper
- 1 beef bouillon cube
- ½ cup hot water
- ¾ cup heavy cream
- 2 to 3 tablespoons Dijon mustard (to taste)
- Fresh flat-leaf parsley, finely chopped
- 2 tablespoons unsalted butter
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Directions
- 1
Season both sides of the medallions generously with salt and white pepper. Let them rest at room temperature for 20 to 30 minutes so the seasoning can penetrate the meat.
- 2
Melt the butter in a large skillet over high heat until foaming. Sear the medallions 2 to 3 minutes per side to your preferred doneness. Transfer to a warm plate and cover loosely with foil.
- 3
Without cleaning the pan, pour in the beef bouillon dissolved in hot water. Scrape up all the browned bits from the bottom and let the liquid reduce for about 2 minutes over medium heat.
- 4
Stir in the heavy cream and let it warm through. Add Dijon mustard one tablespoon at a time, tasting as you go, until the sauce is as bold as you like.
- 5
Adjust salt to taste and stir in the fresh parsley.
- 6
Spoon the warm sauce generously over the medallions and serve immediately alongside fresh pasta, rice, or creamy mashed potatoes.
💡 Chef's Tip
Deglaze the pan with a splash of cognac or dry white wine before adding the bouillon for an extra layer of depth. Mixing in a teaspoon of whole-grain mustard at the finish gives the sauce a lovely rustic texture.
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