Pan Roasted Beef Tenderloin Herb Mustard Sauce - Yields 8



Trim and portion tenderloin into two small roasts, truss and season. Sear on stove top in heavy bottomed pan and finish by roasting in the oven at 350 degrees for approximately 30 minutes. Remove from pan and reserve.

Deglaze pan on stove top with brandy and then white wine and stock. Add shallots, mustard, and thyme. Reduce by one third. Finish with heavy cream. Nape or strain sauce over plate and place sliced beef on sauce. Garnish with whole chives or thyme sprig.

115-deg = rare
130-deg = med rare