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Gallery Beef Tenderloin With Shallot Mustard Sauce Credit: Lisa Hubbard Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 1/2 pounds beef tenderloin, trimmed and tied 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 1 tablespoon olive oil 8 ounces shallots (3 large), peeled and cut into 1/4-inch-thick rounds 2 tablespoons balsamic vinegar 1 cup homemade beef or chicken stock, or canned 1 tablespoon Dijon mustard 2 teaspoons grainy mustard 2 tablespoons unsalted butter

Gallery Beef Tenderloin With Shallot Mustard Sauce Credit: Lisa Hubbard

Recipe Summary Servings: 4

Beef Tenderloin With Shallot Mustard Sauce      Credit: Lisa Hubbard

Beef Tenderloin With Shallot Mustard Sauce

Credit: Lisa Hubbard

Beef Tenderloin With Shallot Mustard Sauce

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 1/2 pounds beef tenderloin, trimmed and tied 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 1 tablespoon olive oil 8 ounces shallots (3 large), peeled and cut into 1/4-inch-thick rounds 2 tablespoons balsamic vinegar 1 cup homemade beef or chicken stock, or canned 1 tablespoon Dijon mustard 2 teaspoons grainy mustard 2 tablespoons unsalted butter

Directions

Heat oven to 425 degrees. Coat beef on all sides with the salt and pepper. Place a skillet with an ovenproof handle over medium-high heat, and add olive oil. When very hot, add meat; sear on all sides until browned. Transfer the pan to oven for 10 minutes. Add shallots to pan; return to oven for 15 to 20 minutes more, or until a meat thermometer registers 135 degrees for medium rare. Remove beef from pan; let rest on a cutting board for at least 10 minutes.

Place the pan with the shallots over medium-high heat, and deglaze by adding balsamic vinegar, stirring up any browned bits from the bottom with a wooden spoon. Add the stock, and simmer until slightly reduced, 2 to 3 minutes. Reduce heat to low, and stir in mustards and butter. Keep sauce warm until serving. Cut beef into 1/2-inch-thick slices; top with the sauce, and serve.

Reviews (6)

 Add Rating & Review     149 Ratings   5 star values:        28    4 star values:        54    3 star values:        46    2 star values:        16    1 star values:        5

Reviews (6)

Add Rating & Review     149 Ratings   5 star values:        28    4 star values:        54    3 star values:        46    2 star values:        16    1 star values:        5

Add Rating & Review

149 Ratings 5 star values: 28 4 star values: 54 3 star values: 46 2 star values: 16 1 star values: 5

149 Ratings 5 star values: 28 4 star values: 54 3 star values: 46 2 star values: 16 1 star values: 5

149 Ratings 5 star values: 28 4 star values: 54 3 star values: 46 2 star values: 16 1 star values: 5

  • 5 star values: 28 4 star values: 54 3 star values: 46 2 star values: 16 1 star values: 5

    Martha Stewart Member     Rating: 5 stars       05/11/2015   Love this recipe. It's so easy and so delicious!  

Martha Stewart Member     Rating: Unrated       03/01/2010   This recipe is flawless. The meat prep is perfect (taking it out at 135  

Martha Stewart Member     Rating: Unrated       02/12/2009   The balsamic killed the sauce for me... and generally I am a big balsamic fan. Found it way too overpowering for such a gorgeous piece of meat.  

Martha Stewart Member     Rating: Unrated       04/27/2008   To serve more people, I'd recommend cooking multiple roasts, 2-3, as opposed to one large one and leaving on in a few minutes longer for those wanting a more well done piece. Then either make the sauce in multiple pans or after deglazing, combine it all in one pan. It will take a little longer for the sauce to reduce. Grainy and smooth mustards worked wonderfully and was well received even by those that weren't mustard fans.  

Martha Stewart Member     Rating: Unrated       04/27/2008   I made a 3.5lb tenderloin last night and it came out perfectly. It was too long to fit into any of my pans straight, so I browned it on a grill pan and then put it into my largest pan to cook in the oven. After adding the shallots, I used a probe and cooked until the temperature reached 145 deg F, just under 20 minutes. The center was medium and the ends closer to medium-well.  

Martha Stewart Member     Rating: Unrated       01/02/2008   I'd like to make this recipe for my family for Christmas, 2008. How can I up this recipe to feed 14. I assume I will need at least a 7 lb tenderloin and am uncertain how to calculate the cooking time. In addition, will the end pieces be more medium well than medium? This would work nicely because one family member wants everything cremated:) Thanks in advance

    Martha Stewart Member

    Rating: 5 stars 05/11/2015

Love this recipe. It’s so easy and so delicious!

Rating: 5 stars

Rating: Unrated 03/01/2010

This recipe is flawless. The meat prep is perfect (taking it out at 135

Rating: Unrated

Rating: Unrated 02/12/2009

The balsamic killed the sauce for me… and generally I am a big balsamic fan. Found it way too overpowering for such a gorgeous piece of meat.

Rating: Unrated 04/27/2008

To serve more people, I’d recommend cooking multiple roasts, 2-3, as opposed to one large one and leaving on in a few minutes longer for those wanting a more well done piece. Then either make the sauce in multiple pans or after deglazing, combine it all in one pan. It will take a little longer for the sauce to reduce. Grainy and smooth mustards worked wonderfully and was well received even by those that weren’t mustard fans.

I made a 3.5lb tenderloin last night and it came out perfectly. It was too long to fit into any of my pans straight, so I browned it on a grill pan and then put it into my largest pan to cook in the oven. After adding the shallots, I used a probe and cooked until the temperature reached 145 deg F, just under 20 minutes. The center was medium and the ends closer to medium-well.

Rating: Unrated 01/02/2008

I’d like to make this recipe for my family for Christmas, 2008. How can I up this recipe to feed 14. I assume I will need at least a 7 lb tenderloin and am uncertain how to calculate the cooking time. In addition, will the end pieces be more medium well than medium? This would work nicely because one family member wants everything cremated:) Thanks in advance

All Reviews for Beef Tenderloin With Shallot Mustard Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Beef Tenderloin With Shallot Mustard Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest