A delightful and easy-to-make beef dish featuring a creamy mustard sauce, perfect for any occasion.
Season the beef tenderloin with salt and pepper on all sides.
Let the beef sit at room temperature for 10 minutes after seasoning for even cooking.
Heat a skillet over medium-high heat and add one tablespoon of butter.
Ensure the skillet is hot before adding the beef to achieve a good sear.
Sear the beef on each side until browned and cooked to your desired doneness, then remove from the skillet and let rest.
Use a meat thermometer to check the internal temperature for precise doneness.
In the same skillet, add the remaining butter and garlic, cooking until fragrant.
Stir constantly to prevent the garlic from burning.
Pour in the white wine and beef broth, bringing the mixture to a simmer.
Scrape the bottom of the skillet to incorporate the browned bits into the sauce.
Whisk in the Dijon mustard until the sauce is smooth and well combined.
Adjust the mustard quantity to balance the sauce's tanginess.
Serve the beef with the mustard sauce drizzled on top.
Garnish with fresh herbs like parsley or thyme for added color and flavor.
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