1tspGrainy mustard if you can't find use Dijon mustard
saltkosher
pepperground
1/2tspcornstarchoptional if needed to thicken sauce
2tbspwater optional for cornstarch
Serving suggestions
mashed potatoes
cooked green beans
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Instructions
Preheat oven 400F
Remove the tenderloin from its packaging and pat dry. Add a pinch of kosher salt to each side of the tenderloin.
NOTE: Make sure not to over season, as the drippings will be used for the pan sauce. You can adjust salt while you are making the pan sauce.
In a cast iron or oven safe skillet, add olive oil and heat until shimmering.
Carefully add the tenderloin to the hot pan and sear each side for about 3 minutes.
Remove from heat.
Add lemon wedges, garlic cloves herbs and 2 tbsp of chicken broth.
Roast for 25 minutes or until internal temperature is 140F (ideal internal temp is 145F but the tenderloin will continue to cook once removed from oven and allowed to rest.)
Remove from oven and place on stovetop.
Remove tenderloin and place on a plate. Place a piece of foil over the tenderloin loosely.
Turn burner on to medium high heat, and deglaze pan with about 1/3 cup of white wine. Scrape pan and allow to reduce. Add chicken broth, butter and mustard. Whisk until fully combined and allow to reduce and thicken.
If the sauce doesn't thicken, add a cornstarch mixture of 1/2 tsp of cornstarch mixed with 2 tbsp of water.
Once thickened, taste for salt and add pepper and adjust as needed. Remove lemon, garlic, herb stems and discard. Turn burner off and it's ready to serve.
Check tenderloin internal temp to ensure it's reached 145F. Slice against the grain of the meat.
Serve with pan sauce on top with your favorite potato dish and veggies.
Notes
Nutrition
Serving: 6ozCalories: 340kcal
Nutritional information is calculated online and should be used as a guide.