Chef John Folse: Perfect beef tenderloin with hot mustard sauce
(WVUE) - There is nothing better than perfect beef tenderloin at Christmas! This melt-in-your-mouth beef tenderloin looks glamorous, but it is surprisingly easy to make!
Prep Time: 12 Hours
Yields: 10–12 Servings
Ingredients for Beef Tenderloin:
1 (5–7-pound) beef tenderloin, trimmed
3 tbsps butter, softened
salt and black pepper to taste
granulated garlic to taste
Method for Beef Tenderloin:
Preheat oven to 425°F. Place tenderloin on a wire rack in a baking sheet with a 1-inch lip. Rub butter over beef and season to taste using salt, pepper and granulated garlic. Bake 25–35 minutes or until meat thermometer inserted into the thickest portion registers 135°F for medium rare. Remove from oven and cover tightly with aluminum foil. Let rest 15 minutes before slicing.
Ingredients for Hot Mustard:
1 cup dry mustard
1 cup apple cider vinegar
1 cup sugar
3 large pasteurized eggs, lightly beaten
Method for Hot Mustard:
In top of a double boiler, combine dry mustard and vinegar. Let stand 12–24 hours. When ready, pour 1 inch of water into bottom of double boiler. Place over medium-high heat and bring to a boil then reduce to simmer. Place top of double boiler over simmering water. Whisk sugar and eggs into mustard mixture and cook 8–10 minutes or until thickened, whisking constantly. Remove from heat and cool completely.