BEEF TENDERLOIN WITH MUSTARD-TARRAGON CREAM SAUCE
Serve with quartered red potatoes tossed with olive oil, minced garlic, pepper, and salt, and cooked covered in the microwave for about 15 minutes.
Provided by Lizzie Rodriquez
Categories Steak
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large nonstick skillet coated with cooking spray. Sprinkle steaks with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
- Add dry white wine, sugar, and Dijon mustard to pan; bring to a boil 1 minute stirring constantly. Remove from heat. Stir in 1/4 teaspoon salt, sour cream, and chopped tarragon. Spoon sauce over warm steaks. Garnish with tarragon sprigs, if desired.
Nutrition Facts : Calories 361.6, Fat 24.5, SaturatedFat 9.8, Cholesterol 102.2, Sodium 681.7, Carbohydrate 2.2, Fiber 0.1, Sugar 1.2, Protein 29.4
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Graciella Wangui
[email protected]I'm not a huge fan of mustard, but I really enjoyed this dish. The sauce was well-balanced and the beef was cooked perfectly.
Kajol Khan
[email protected]This dish was easy to make and turned out great! The sauce was especially good.
Sifiso Mbhele
[email protected]The beef tenderloin was cooked to perfection and the sauce was divine. I will definitely be making this dish again!
Angela Algu
[email protected]This was an amazing dish! The mustard-tarragon cream sauce was so flavorful and complemented the beef tenderloin perfectly. I would definitely recommend this recipe to anyone looking for a special occasion meal.