This Week's Recipe--Beef Tenderloin with Mustard Sauce

So remember my beef challenge? Another of the packages in the freezer was beef tenderloin. This scared me because I know tenderloin is a good cut of I didn't want to screw it up!

The Recipe
After some Googling, I found this recipe which looked very good to me. Of course, I didn't have everything they called for, so here's what I did!

4-6 tenderloins (mine were pretty thin...maybe 1/2 inch thick)
olive oil
fresh ground pepper or seasoning salt
1/4 c. Captain Morgan's Spiced Rum
1/3 c. milk
2 T. butter
1 T. dijon mustard

Heat oven to 350. Heat skillet over medium heat until very hot. Spread pepper over both sides of meat. The girls and I aren't big pepper people, so I used pepper on Scott's and Johnny's Seasoning Salt on ours. Drizzle olive oil in the pan and add meat. Sear for 5 minutes, flip and sear for 5 minutes more.

Transfer meat from the skillet to the oven to finish cooking, about 8 minutes. Pour rum into the skillet and stir/scrape to deglaze the pan. Reduce until the liquid in the pan is about 1 tablespoon. Add mustard, milk, and butter and whisk over medium heat until thickened.

Remove steak from oven and let it rest (tent with foil) for about 5 minutes. Serve with mustard sauce.

The Verdict
Holy steak knives! This was a.w.e.s.o.m.e! The sauce was delicious and the tenderloins turned out perfectly medium rare. It tasted like fancy restaurant food! The girls both sampled the sauce, but abandoned it for their favorite...ketchup. A sin on tenderloin, I know! But more mustard sauce for me!!! Scott liked it too, asking that I add the recipe to the "do over" pile. A sure sign of success!

You owe it to yourself to try won't be sorry!


  1. I like that you didn't have everything that the recipe called for but you had spiced rum! :-)


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