Ingredients
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3 lbs beef tenderloin, Trimmed
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1/2 teaspoon salt
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2 tablespoons olive oil
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2 garlic cloves, Minced
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3 tablespoons shallots, Minced
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1 1/2 tablespoons tomato paste
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3 tablespoons creole mustard
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1/2 teaspoon black peppercorns, Crushed
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3 tablespoons real maple syrup
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1/4 cup cider vinegar
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1 teaspoon salt
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3/4 teaspoon fresh ground black pepper
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1/2 teaspoon fresh ground pepper
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2 3/4 teaspoons dried cilantro or 2 1/2 teaspoons fresh cilantro, Chopped
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2 cups chicken broth
Instructions
- Trim the beef and cut into eight ½-inch thick medallions, about 6 ounces each.
- Season the medallions with Salt and Pepper and brush with Olive Oil; Cover and refrigerate until needed.
- Heat ½ Tablespoon of the Oil in a sauté pan over medium-high heat. Sauté the Garlic and Shallots until aromatic, 1-2 minutes; add Tomato Paste and cook until slightly browned, about 2 minutes; add the Mustard, Black Peppercorns, Chicken Broth, Maple Syrup, Vinegar, Salt and Pepper; Simmer until mixture reduces to a sauce consistency, about 10 minutes.
- Heat the Oil in a skillet on medium-high heat; sauté the medallions to the desired doneness, 1 ½ minutes for the first side and approximately 1 minute for the second side for medium.
- Finish the sauce with the Cilantro and serve over the Tenderloin.
- Garnish with the Jalapeno.