Beef Tenderloin With Southwestern-Style Sauce

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This versatile Southwestern ?Style Sauce, with its zesty blend of black peppercorns and Creole mustard is a perfect match for beef tenderloin. Serve with Tarragon Green Beans and Jalapeno Jack Polenta for a perfect meal.

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Ingredients [?]

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  • add   1/2 teaspoon fresh ground pepper
  • add   1/2 teaspoon salt
  • add   3 tablespoons creole mustard
  • add   1 1/2 tablespoons jalapenos
  • add   1 1/2 tablespoons tomato paste
  • add   1/2 teaspoon black peppercorns
  • add   2 garlic cloves
  • add   3 tablespoons real maple syrup
  • add   1 teaspoon salt
  • add   2 tablespoons olive oil
  • add   1/4 cup cider vinegar
  • add   2 3/4 teaspoons dried cilantro, Chopped or 2 1/2 teaspoons fresh cilantro
  • add   3/4 teaspoon fresh ground black pepper
  • add   3 tablespoons shallots
  • add   2 cups chicken broth
  • add   3 lbs beef tenderloin


  1. Trim the beef and cut into eight ½-inch thick medallions, about 6 ounces each.
  2. Season the medallions with Salt and Pepper and brush with Olive Oil; Cover and refrigerate until needed.
  3. Heat ½ Tablespoon of the Oil in a sauté pan over medium-high heat. Sauté 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.
  4. Heat the Oil in a skillet on medium-high heat; sauté the medallions to the desired doneness, 1 ½ minutes for the first side and approximately 1 minute for the second side for medium.
  5. Finish the sauce with the Cilantro and serve over the Tenderloin.
  6. Garnish with the Jalapeno.