Beef Tenderloin with Dijon Cream Sauce

Beef Tenderloin with Dijon Cream Sauce

At least 15 friends texted me last year asking for my beef tenderloin recipe; it's a true favorite. You can make and chill the Dijon Cream Sauce up to two weeks in advance.

Ingredients

• 1 (2-pound) beef tenderloin, trimmed, with silver skin removed
• 2 tablespoons butter, softened
• 3 1/2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3/4 cup mayonnaise
• 1/4 cup Dijon mustard
• 2 dashes of hot sauce
• fresh parsley, for garnish

Directions

1. Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed 10x15-inch baking sheet with foil.
2. Place beef tenderloin on the prepared baking sheet. Rub with butter, then drizzle with 1 1/2 teaspoons Worcestershire sauce and sprinkle with salt and pepper. Tuck tapered end of tenderloin underneath to ensure even cooking.
3. Roast tenderloin in the preheated oven until an instant-read thermometer inserted into thickest part registers 135 degrees F (57 degrees C) for medium-rare, 25 to 30 minutes.
4. Transfer tenderloin to a cutting board and tent loosely with foil; let rest for 10 minutes. (After resting, thermometer should register 145 degrees F (63 degrees C))
5. For sauce, stir together mayonnaise, mustard, hot sauce, and remaining 2 teaspoons Worcestershire in a small bowl. Slice tenderloin. Serve with sauce and garnish with parsley.