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Nom Nom Nom.

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                                                                  We used a mixture of smooth and grainy mustards, but you may choose either.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb beef tenderloin
                                                                  • Yes No 2 tsp coarse salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 8 oz shallot
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 2 tsp whole grain mustard
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Heat oven to 425 degrees. Coat beef on all sides with the salt and pepper. Place a skillet with an ovenproof handle over medium-high heat, and add olive oil. When very hot, add meat; sear on all sides until browned. Transfer the pan to oven for 10 minutes. Add shallots to pan; return to oven for 15 to 20 minutes more, or until a meat thermometer registers 135 degrees for medium rare. Remove beef from pan; let rest on a cutting board for at least 10 minutes.
                                                                  • Place the pan with the shallots over medium-high heat, and deglaze by adding balsamic vinegar, stirring up any browned bits from the bottom with a wooden spoon. Add the stock, and simmer until slightly reduced, 2 to 3 minutes. Reduce heat to low, and stir in mustards and butter. Keep sauce warm until serving. Cut beef into 1/2-inch-thick slices; top with the sauce, and serve.
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                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sear
                                                                  • Yes No
                                                                    simmer
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                                                                    stir
                                                                  • Yes No
                                                                    serve

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