Beef Tenderloin with Cajun Mustard Sauce

date: October 22, 2012

Nutrition Information (per serving)

29 g
260 mg
38 g
13 g
2 g
80 mg

4 4-oz beef tenderloin filets
2 tsp Blackening Spice
2 tsp extra-virgin olive oil

Cajun Mustard Sauce
2 tsp extra-virgin olive oil
2 Tbsp minced shallots
1 tsp minced garlic
⅓ cup white wine
½ cup low-sodium chicken stock
Pinch sea salt
3 Tbsp Creole or Dijon mustard

Jambalaya Vegetables
¼ med onion, julienne
2 med red, yellow or orange bell peppers, julienne
1 celery stalk, chopped
1½ tsp blackening spice
½ tsp dried basil
½ tsp dried oregano
Pinch dried thyme

1⅓ cups cooked brown rice

  1. Preheat oven to 400F.
  2. Rub each beef tenderloin filet with ¼ teaspoon blackening spice. Over medium-high, heat olive oil in a large sauté pan. Sear filets until brown on each side. Transfer to a baking sheet, place in oven and cook to medium-rare, about 5 minutes, or to desired doneness.
  3. In the same sauté pan over medium heat, sauté shallots and garlic until tender. Add wine and reduce by half. Add chicken stock and reduce by half again. Add salt and mustard and continue cooking until sauce is creamy.
  4. In a medium bowl, toss together all ingredients for Jambalaya Vegetables until well combined. Sauté vegetables briefly just to heat.
  5. Serve each beef tenderloin topped with 2 tablespoons Cajun Mustard Sauce, ½ cup Jambalaya Vegetables and ⅓ cup brown rice.

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