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Sliced beef tenderloin with Dijon cream sauce on white plate with herbs

Best-Ever Beef Tenderloin with Dijon Cream Sauce

Elegant beef tenderloin seared to perfection and finished with a luscious Dijon cream sauce that's ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs beef tenderloin
  • 2 tablespoons Dijon mustard
  • 1 cup heavy cream
  • 1 tablespoon fresh thyme or rosemary
  • 4 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Equipment

  • oven-safe skillet
  • meat thermometer

Method
 

  1. Preheat oven to 425°F and lightly spray a baking dish with nonstick cooking spray. Pat the beef tenderloin dry and rub all sides with salt, pepper, and Dijon mustard.
  2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the beef on all sides until golden brown (about 3-4 minutes per side).
  3. Transfer skillet to the oven and roast for 10-15 minutes until the internal temperature reaches 130°F for medium-rare.
  4. Remove beef and let rest for at least 10 minutes. In the same skillet, sauté minced garlic until fragrant, then add chicken broth, scraping up browned bits.
  5. Stir in heavy cream and remaining Dijon mustard. Simmer sauce gently until slightly thickened, about 3-5 minutes.
  6. Slice rested beef into medallions and serve with sauce drizzled on top.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Use an instant-read thermometer to check doneness accurately. Allow the meat to rest for at least 10 minutes before slicing to ensure juices redistribute throughout. Cover the tenderloin loosely with foil during resting to keep it warm.