8-36: Tenderloin with Mustard Sauce

8-36: Tenderloin with Mustard Sauce was the first of two beef tenderloin recipes I made on the same night. The other dish, 8-22:  Beef Tenderloin with Whole Garlic, was a completely different preparation. It was interesting to cook it two different ways and compare the final product.

Utilizing an onion-mustard marinade resulted in a completely different flavor than in the other tenderloin recipe. The beef was not marinated at all in the other recipe. If I had to choose, I prefer the marinated beef from this recipe because it was more tender.

While I usually follow the TIPS section, I chose to not cook this dish in a wok. My stove cannot heat a wok hot enough and a flat bottom wok is not quite the same as a restaurant style wok. It was easier to cook the steak in a large non-stick skillet instead.

The ingredients photo shows the full package of beef tenderloin. The package had enough to make two different recipes. We got such a great deal at Costco on this package and I made both recipes at the same time so I had something for lunch that week.

I left half in the package and put half on the cutting board to cut into small pieces. I used a different board and set-up to chop up the onion.

Let’s marinade the beef! This photo shows the onions, egg yolks, Dijon mustard, and the chopped beef just before I mixed it all together.

It’s so pretty after mixing. I stashed this bowl in the refrigerator while I got the pan ready to saute the beef.

In my largest non-stick skillet, I melted the butter to get ready to cook the beef. I love when it foams like that. That is a sign I didn’t burn it.

I added the beef into the skillet in batches to prevent crowding in the pan. I cooked the beef until it was golden brown and delicious.

Between batches, I moved the beef into a bowl and heated up some more butter. I cooked the second batch and then cranked the heat up.

I wanted the beef to get crispier so I put all of it back in the pan and let it cook for a minute. Mmm…crispy mustard beef.

It doesn’t look like much in this storage container, but this dish was easily my favorite lunch of the week. Served with rice, 10/10. The Dijon and onion marinade soaked deep into the fibers of the beef tenderloin. To paraphrase another meme, Such mustard, good beef, great marinade.