Peppery Beef Tenderloin (Stove Top) With Balsamic Glaze

• 1 lb beef tenderloin
• 4 teaspoons black pepper
• 4 tablespoons balsamic vinegar
• 4 teaspoons Dijon mustard
• 4 tablespoons heavy cream
• 4 tablespoons water

1. Press edges of beef into black pepper to coat. Cut into 1 inch slices.
2. Heat a large skillet over medium high heat until a drop of water sizzles and quickly evaporates.
3. Cook beef in hot skillet, turning frequently, until browned on all sides and done (8-10 minutes for medium rare).
4. Transfer to a serving plate and keep warm.
5. Combine balsamic vinegar an mustard in a small bowl and mix well. Add to the skillet drippings and mix.
6. Add whipping cream and water. Bring to a boil, stirring continually.
7. Cook, stirring continually, until thickened; about 2 minutes.
8. Spoon over beef and serve.

beef tenderloin, black pepper, balsamic vinegar, mustard, heavy cream, water

Taken from www.food.com/recipe/peppery-beef-tenderloin-stove-top-with-balsamic-glaze-406120 (may not work)