Ingredients:
3 lbs beef tenderloin, Trimmed
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
2 tablespoons olive oil
2 garlic cloves, Minced
3 tablespoons shallots, Minced
1 1/2 tablespoons tomato paste
3 tablespoons creole mustard
1/2 teaspoon black peppercorns, Crushed
2 cups chicken broth
3 tablespoons real maple syrup
1/4 cup cider vinegar
1 teaspoon salt
3/4 teaspoon fresh ground black pepper
2 3/4 teaspoons dried cilantro or 2 1/2 teaspoons fresh cilantro, Chopped
1 1/2 tablespoons jalapenos, Finely Diced
Directions:
Trim the beef and cut into eight 1/2 -inch thick medallions, about 6 ounces each.
Season the medallions with Salt and Pepper and brush with Olive Oil; Cover and refrigerate until needed.
Heat 1/2 Tablespoon of the Oil in a saute pan over medium-high heat. Saute the Garlic and Shallots until aromatic, 1-2 minutes; add Tomato Paste and cook until slightly browned, about 2 minutes; add the Mustard, Black Peppercorns, Chicken Broth, Maple Syrup, Vinegar, Salt and Pepper; Simmer until mixture reduces to a sauce consistency, about 10 minutes.
Heat the Oil in a skillet on medium-high heat; saute the medallions to the desired doneness, 1 1/2 minutes for the first side and approximately 1 minute for the second side for medium.
Finish the sauce with the Cilantro and serve over the Tenderloin.
Garnish with the Jalapeno.
Servings: 8
Time preparation: 20 min.
Time total: 35 min.