Beef Tenderloin With Dijon-Cream Sauce

• 3 tablespoons balsamic vinegar (or 2 tablespoons red wine vinegar plus 1 1/2 teaspoons sugar)
• 2 tablespoons olive oil
• 1 (1 1/2-2 lb) center-cut boneless beef tenderloin
• salt, to taste
• 3 tablespoons mustard seeds
• 1 12 tablespoons white peppercorns
• 1 12 tablespoons black peppercorns
• 1 (14 1/2 ounce) can beef broth
• 1 cup whipping cream
• 2 tablespoons butter, softened
• 2 tablespoons Dijon mustard
• 1 tablespoon balsamic vinegar (or 2 teaspoons red wine vinegar plus 1 teaspoon sugar)
• black peppercorns, coarsely crushed (to garnish)
• mustard seeds, coarsely crushed (to garnish)

1. In a cup, combine vinegar and oil; rub mixture onto tenderloin.
2. Season generously with salt; let stand 15 minutes.
3. Coarsely crush mustard seeds and peppercorns in a blender or food processor.
4. Roll beef in crushed mixture, pressing it into the surface to coat.
5. Oil hot grid of grill (to prevent sticking).
6. Grill meat, on a covered grill, until a meat thermometer inserted in the center almost registers 145F for medium-rare, 160F for medium, or 170F well done (16-24 minutes for medium-rare, depending on size and thickness; add an additional 5 minutes for every 10F).
7. Flip over halfway through cooking.
8. Let stand 5-10 minutes before slicing.
9. In a saucepan, combine beef broth and whipping cream, and bring to a boil.
10. Boil gently until reduced to about 1 cup (sauce will be thick enough to coat a spoon).
11. Remove from heat; stir in butter, a little at a time, until all the butter is melted.
12. Stir in mustard and vinegar.
13. Sprinkle with crushed peppercorns and mustard seeds.
14. Slice roast and serve with a few spoonfuls of sauce.

balsamic vinegar, olive oil, center, salt, mustard seeds, white peppercorns, black peppercorns, beef broth, whipping cream, butter, mustard, balsamic vinegar, black peppercorns, mustard seeds

Taken from www.food.com/recipe/beef-tenderloin-with-dijon-cream-sauce-135296 (may not work)