Garlic And Lavender Crusted Beef Tenderloin
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Olive Oil2 sprigs
Thyme3 tbsps
Rosemary (fresh)3 tbsps
Lavender (fresh)8 tbsps
Dijon Mustard3 tbsps
Pink Peppercorn (crushed)30 g
Shallot (minced)30 g
Garlic (minced)2 cups
Red Wine60 g
Unsalted Butter1
SaltDirections:
1
Preheat oven to 450 degrees
2
Rub beef with olive oil, salt and black pepper
3
Brown on all sides in a large non-stick pan over high heat
4
Place beef on a wire rack in roasting pan
5
Place vegetables on bottom of pan
6
Mix all herbs in a bowl with the crushed pink peppercorns
7
Brush the tenderloin on all sides with Dijon mustard
8
Place herb mix on all sides of the tenderloin
9
Roast for 40 to 45 minutes, medium rare
10
Internal temperature is 125 degrees
11
Transfer to platter and let rest for 10 minutes
12
Then slice and serve with Red Wine Sauce
13
; FOR SAUCE: Sweat vegetables in olive oil until deep brown in color
14
Add red wine and reduce by 75 percent
15
Add stock and reduce by 30 percent
16
Strain through a fine-mesh strainer and reserve
17
In a separate pan heat olive oil and caramelize pearl onions until golden
18
Add quartered mushrooms and continue cooking until mushrooms wilt
19
Add red wine sauce and bring to a boil
20
Season to taste with salt and pepper
21
Finish sauce with 2 ounces of unsalted butter