• ¼ cup olive oil, 3/4 inch thick
  • cups balsamic vinegar
  • 4 lbs beef tenderloin
  • salt
  • 3 tablespoons white peppercorns
  • 3 tablespoons black peppercorns
  • cups mustard seed
  • 2 cups Dijon-cream sauce


1. Combine oil and vinegar in a cup; rub onto beef. Season generously with salt. Let stand 15 minutes. Meanwhile, coarsely crush peppercorns and mustard seeds in a blender or food processor or by hand with a mortar and pestle. Roll beef in crushed mixture, pressing it into the surface to coat. Oil hot grid to help prevent sticking. Grill beef, on a covered grill, over medium briquets, 16 to 24 minutes (depending on size and thickness) until meat thermometer inserted in the center almost registers 120 degrees for medium rare. If using a gas grill, heat grill for at least 20 minutes before laying in meat.
2. Turn halfway through cooking.
3. Let stand 10 minutes before slicing.
4. Slice and serve with a few spoonfuls of sauce.



MacGourmet downloadBeef tenderloin with dijon-cream sauce. To import, drag image to your MacGourmet recipe box.


Kingsford Best Barbecues


Servings: 12
Yield: 6