Dijon Beef Tenderloin Recipe

Dijon Beef Tenderloin Recipe
Dijon Beef Tenderloin Recipe photo by Taste of Home
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Dijon Beef Tenderloin Recipe

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I like having an ace recipe up my sleeve, and this tenderloin with Dijon is my go-to for birthdays, buffets and holidays. —Donna Lindecamp, Morganton, NC
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 beef tenderloin steaks (1 inch thick and 4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 tablespoons butter, divided
  • 1 large onion, halved and thinly sliced
  • 1 cup beef stock
  • 1 tablespoon Dijon mustard

Directions

Sprinkle steaks with salt and pepper. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove from pan; keep warm.
In same pan, heat 1 tablespoon butter over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in stock; bring to a boil. Cook 1-2 minutes or until liquid is reduced by half. Stir in mustard; remove from heat. Cube remaining butter; stir into sauce just until blended. Serve with steaks. Yield: 4 servings.
Originally published as Dijon Beef Tenderloin in Simple & Delicious December/January 2016

Nutritional Facts

3 ounces cooked beef with 1/4 cup sauce: 317 calories, 21g fat (12g saturated fat), 88mg cholesterol, 626mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 26g protein.

  • 4 beef tenderloin steaks (1 inch thick and 4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 tablespoons butter, divided
  • 1 large onion, halved and thinly sliced
  • 1 cup beef stock
  • 1 tablespoon Dijon mustard
  1. Sprinkle steaks with salt and pepper. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove from pan; keep warm.
  2. In same pan, heat 1 tablespoon butter over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in stock; bring to a boil. Cook 1-2 minutes or until liquid is reduced by half. Stir in mustard; remove from heat. Cube remaining butter; stir into sauce just until blended. Serve with steaks. Yield: 4 servings.
Originally published as Dijon Beef Tenderloin in Simple & Delicious December/January 2016

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