ROASTED BEEF TENDERLOIN WITH MUSTARD CREAM SAUCE
1 (5-6 lb) beef tenderloin, trimmed
1 tbsp olive oil
2 1/2 tsp Jacobsen Salt
1 tsp freshly ground black pepper
2 tsp fresh thyme
1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp ground red pepper
For the rub, mix together the salt, pepper, thyme, garlic powder, ground cumin, paprika and red pepper.
Cover tenderloin evenly with olive oil and sprinkle on rub mixture, pressing to adhere.
Cover and let stand at room temperature for 30 minutes.
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
Roast tenderloin on High for 15 minutes. Reduce grill temperature to 375F and continue to cook until meat reaches an internal temperature of 130F for medium-rare, about 25-30 minutes.
For the Mustard-Cream Sauce: Saut shallot in skillet over medium heat for 2 minutes or until soft. Add garlic and saut for 1 minute. Stir in wine, mustard, and sugar and bring to a boil. Cook, stirring constantly, for 3 minutes or until mixture has thickened and is reduced by about half. Remove from heat and whisk in sour cream, salt, and pepper.
When tenderloin is cooked to desired doneness, remove from grill and let stand 10 minutes before slicing. Serve with mustard cream sauce. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
Access this, and over a thousand other Z Grill recipes on the Z Grill App.