1 pound beef tenderloin (approximately 1.2 kg)
2 tablespoons honey
Small jar of Dijon mustard
3 tablespoons butter
2 cups white wine
1 pound beef tenderloin (approximately 1.2 kg)
2 tablespoons honey
Small jar of Dijon mustard
3 tablespoons butter
2 cups white wine
Make the glaze: mix the honey and Dijon mustard to form a smooth paste
Spread this mixture evenly over the beef and let it rest for two hours
In a large skillet, melt the butter and brown the beef on all sides
Remove from heat and transfer to a baking dish
Baste with wine and place in the oven at high temperature for 20-30 minutes under aluminum foil
When the beef is almost done, remove the foil and let it caramelize
Remove from the oven and let it rest for 10 minutes, covered with aluminum foil
Drain the juices that have formed in the baking dish into a saucepan and simmer over low heat until thick
Strain through a fine-mesh sieve and serve with sliced beef.
