Best-Ever beef Tenderloin with Dijon Cream Sauce

Juicy beef tenderloin is marinated and seared to perfection, then drizzled with a rich, tangy cream sauce that elevates this dish to gourmet status.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Calories: 250

1.5 lbs beef tenderloin Choose a high-quality cut for maximum tenderness.
2 tbsp Dijon mustard Adds a tangy flavor that complements the beef beautifully.
1 cup heavy cream For a rich and creamy sauce that envelops each slice.
1 tbsp fresh thyme (or rosemary) Fresh herbs enhance the dish's aroma and taste.
4 cloves garlic minced, infuses the sauce with a delightful depth of flavor.
1 cup low-sodium chicken broth Provides a savory base for the cream sauce.
to taste Salt and pepper Essential for seasoning the beef perfectly.
1 tbsp olive oil For searing the beef and adding richness.

Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
Pat the beef tenderloin dry using paper towels. Rub all sides generously with salt, pepper, and Dijon mustard.
Heat olive oil in an oven-safe skillet over medium-high heat. Carefully place the seasoned beef in the skillet and sear it on all sides until golden brown, about 3-4 minutes per side.
Transfer the skillet directly into your preheated oven. Roast for about 15-20 minutes until the internal temperature reaches 145°F (63°C).
Let the beef rest while you prepare the sauce in the same skillet. Sauté minced garlic until fragrant, then pour in chicken broth while scraping up browned bits from the bottom of the pan. Stir in heavy cream and any remaining Dijon mustard.
Slice the rested beef into medallions and plate them beautifully, drizzling the sauce over each piece.

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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