Sear-Roasted Beef Tenderloin with Herb-Mustard Sauce

Sear-Roasted Beef Tenderloin with Herb-Mustard Sauce
Photo by Scott Phillips


  • 2 Tbs. thinly sliced chives
  • 4 beef tenderloin steaks (about 2 lb. total)
  • 2 Tbs. olive oil, canola oil, or peanut oil
  • 1 cup homemade or low-salt beef or chicken broth
  • 3 Tbs. Cognac
  • 2 Tbs. heavy cream
  • 1-½ Tbs. whole-grain mustard
  • + 2 more ingredients
    • Kosher salt and freshly ground black pepper
    • 1 tsp. chopped fresh thyme

Heat the oven to 425°F. Turn the exhaust fan on to high. Pat the meat dry with paper towels. Season both sides generously with salt and pepper (about 1 tsp. of each total). Heat a 12-inch heavy-based ovenproof skillet over medium-high heat until a droplet of water vaporizes in 1 or 2 seconds, abo...

View full recipe at Fine Cooking


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