Martha Stewart Beef Tenderloin With Shallot Mustard Sauce

Martha Stewart beef tenderloin with shallot mustard sauce is an easy roasted beef dish made with tenderloin, caramelized shallots and two kinds of mustard, ready in 50 minutes. It's an elegant holiday main for Christmas, Easter or a Sunday dinner, and the whole thing cooks in one skillet.

Let the beef rest for at least 10 minutes before you slice it, because that pause lets the juices settle back into the meat. Cut it right out of the oven and the juices run onto the board, leaving the slices dry.

Martha roasts the shallots in the same pan as the beef, so they soak up the drippings and turn sweet and jammy. She then deglazes that pan with balsamic vinegar and stock, which means the sauce gets all its flavor without a second pot.

Martha Stewart Beef Tenderloin With Shallot Mustard Sauce

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Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

380

kcal

A seared tenderloin finishes in the oven with sweet roasted shallots, then slices into tender rosy rounds. The pan sauce comes together in minutes with balsamic, stock, two mustards and a little butter.

Ingredients

• 1 1/2 pounds beef tenderloin, trimmed and tied
  

• 2 teaspoons coarse salt
  

• 1 teaspoon freshly ground pepper
  

• 1 tablespoon olive oil
  

• 8 ounces shallots (3 large), peeled and cut into ¼-inch-thick rounds
  

• 2 tablespoons balsamic vinegar
  

• 1 cup homemade beef or chicken stock, or canned
  

• 1 tablespoon Dijon mustard
  

• 2 teaspoons grainy mustard
  

• 2 tablespoons unsalted butter
  

Directions

• Heat the oven: Heat the oven to 425°F. Coat 1 1/2 pounds trimmed and tied beef tenderloin on all sides with 2 teaspoons coarse salt and 1 teaspoon freshly ground pepper.
• Sear the beef: Set an ovenproof skillet over medium-high heat and add 1 tablespoon olive oil. Once it's very hot, add the meat and sear it on all sides until browned.
• Roast the tenderloin: Transfer the pan to the oven and roast the beef for 10 minutes. Then add 8 ounces peeled shallots, cut into 1/4-inch-thick rounds, and return the pan to the oven.
• Cook to temperature: Roast for 15 to 20 minutes more, until a meat thermometer registers 135°F for medium rare. Remove the beef from the pan and let it rest on a cutting board for at least 10 minutes.
• Deglaze the pan: Set the pan with the shallots over medium-high heat and add 2 tablespoons balsamic vinegar. Stir with a wooden spoon to lift up the browned bits from the bottom.
• Build the sauce: Pour in 1 cup beef or chicken stock and simmer for 2 to 3 minutes, until slightly reduced. Then lower the heat and stir in 1 tablespoon Dijon mustard, 2 teaspoons grainy mustard and 2 tablespoons unsalted butter.
• Slice and serve: Keep the sauce warm until you're ready to eat. Cut the beef into 1/2-inch-thick slices and spoon the sauce over the top.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Regency butcher's twine, 500 ft, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use only one kind of mustard in the sauce?

Yes, the recipe works with either smooth Dijon or grainy mustard, so use whichever you have. If you go with just one, use about 1 tablespoon and taste before adding more. Grainy mustard gives the sauce more texture, while Dijon keeps it smoother.

How do I know when the tenderloin is done?

Use an instant-read thermometer and pull the beef at 135°F for medium rare. The temperature climbs a few degrees while it rests, so don't wait for a higher number. Time alone can mislead you, since roasts vary in thickness.

How should I store leftover beef and sauce?

Keep the sliced beef and the sauce in separate airtight containers in the fridge for up to 3 days. Reheat the sauce gently over low heat so the butter doesn't separate. Warm the beef only briefly, or enjoy it cold in sandwiches.

Can I make this ahead for a dinner party?

Trim and tie the beef and salt it a few hours ahead, keeping it in the fridge until you're ready to sear. The sauce is best made in the pan right after roasting, since it uses the drippings. Leftover slices can be served at room temperature.

What's the most common mistake with beef tenderloin?

Overcooking is the big one, because tenderloin is lean and turns dry quickly past medium. Check the temperature early and rest the meat before slicing. Skipping the hot sear also costs you the browned crust and the flavorful bits that make the sauce.