BEEF TENDERLOIN WITH MUSTARD-THYME CRUST & PAN GRAVY

By jarren

Ingredients

• derloin:
• 2 kg fillet or 2 1 kg fillets of beef tenderloin, trimmed
• 2 tablespoons Dijon
• 2 teaspoons fresh thyme
• 1 teaspoon crushed black peppercorns
• 1 teaspoon kosher salt
• Gravy:
• 3 tablespoons all-purpose flour
• 2 cups low-sodium beef broth
• 2 tablespoons port
• 1/4 teaspoon kosher salt
• 2 tablespoons butter

Details

Servings 8
Preparation time 20mins
Cooking time 115mins
Adapted from chatelaine.com

Preparation

Step 1

Preheat oven to 500F. Set a rack in a large roasting pan. Pat meat dry with paper towels and set on rack.

Combine Dijon with thyme, peppercorns and 1 teaspoon salt in a small bowl. Brush mustard mixture over meat.

Roast in centre of oven for 20 min. Reduce heat to 300F. Continue roasting until a thermometer inserted into the thickest part of the roast reads 125F for medium-rare, 20 to 25 more min. Transfer meat to a cutting board and cover with foil. Remove rack from pan.

Set roasting pan over 2 burners on the stovetop over medium. Sprinkle with flour. Cook, whisking constantly, until flour starts to brown, about 5 minutes. Whisk in broth, port and 1/4 teaspoon salt, scraping up brown bits from pan bottom into the sauce. Boil until sauce is thickened, about 10 minutes. Stir in butter and any meat juices. Remove from heat. Strain before serving with tenderloin slices.


Prep time: 20 minutes
Total time: 1 hour 55 minutes