Beef Tenderloin with Mustard Cream Sauce

Fresh creamery Mustard Cream Sauce made with a secret (🤫) ingredient Greek yogurt. Is there anything more satisfying than a juicy tender steak cooked to perfection?  I say, not as life is more than tasks, but tastes. And to top it off with this sauce is pure heaven.

Total time to prepare and cook 1 1/2 hour. Serves 8-9

Beef Ingredients:

4 lbs beef tenderloin
2 teaspoons paprika
2 teaspoons coriander
2 teaspoons cumin
1/4 teaspoon ground ginger (alt cinnamon)
Salt and pepper, to taste
2 tablespoons olive oil

Mustard Cream Sauce Ingredients:

2 tablespoons olive oil
2 tablespoons whole-grain mustard
1 tablespoon honey
1 small shallot, finely chopped
1 cup nonfat Greek yogurt
Salt and pepper, to taste

Directions:

Preheat oven to 450F

Line a rimmed baking sheet with foil. Let beef rest at room temperature for 20 minutes.

In a bowl combine the spices with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Working on the baking sheet rub the beef with the olive oil then rub the spices on the beef. Roast in the oven until the internal temperature reaches 140 degrees, about 40-50 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.

While the beef rests prepare the mustard cream sauce. In a bowl whisk together the oil, mustard, honey, salt and pepper until the honey dissolves. Add in the chopped shallots and Greek yogurt, stir to combine. Serve with beef. Yum Yum!

Thanks RedBook for the recipe.