1. In a cup, combine vinegar and oil; rub mixture onto tenderloin. 2. Season generously with salt; let stand 15 minutes. 3. Coarsely crush mustard seeds and peppercorns in a blender or food processor. 4. Roll beef in crushed mixture, pressing it into the surface to coat. 5. Oil hot grid of grill (to prevent sticking). 6. Grill meat, on a covered grill, until a meat thermometer inserted in the center almost registers 145°F for medium-rare, 160°F for medium, or 170°F well done (16-24 minutes for medium-rare, depending on size and thickness; add an additional 5 minutes for every 10°F). 7. Flip over halfway through cooking. 8. Let stand 5-10 minutes before slicing. 9. In a saucepan, combine beef broth and whipping cream, and bring to a boil. 10. Boil gently until reduced to about 1 cup (sauce will be thick enough to coat a spoon). 11. Remove from heat; stir in butter, a little at a time, until all the butter is melted. 12. Stir in mustard and vinegar. 13. Sprinkle with crushed peppercorns and mustard seeds. 14. Slice roast and serve with a few spoonfuls of sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
