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Ingredients
| beef tenderloins: 1.5 lbs |
| soup - beef broth: 1 cup |
| cornstarch: 2 tsp |
| vegetable oil: 1 tsp |
| green onions - spring or scallion (chopped): 1/4 cup |
| parsley (chopped): 1/4 cup (fresh) |
| black pepper: 1 tsp (fresh coarse ground) |
| Dijon mustard: 2 tsp |
| lemon juice: 1 Tbl |
Baked Beef Tenderloin With Diane Sauce
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
50 min -
Servings
6 serving(s)
Tags
- Heat oven to 400. Place sheet of foil on 15 X 10 X 1-inch baking pan or cookie sheet. Place beef tenderloin on foil; tuck narrow end under. Turn edges of foil up around tenderloin to contain juices. Bake at 400 for 30-40 minutes for medium doneness.
- Meanwhile, in small bowl, combine broth and cornstarch; blend well. Set aside.
- Heat oil in small nonstick skillet until hot. Add onions; cook about 1 minute. Stir in parsley, pepper, mustard, and lemon juice. Add cornstarch mixture; cook and stir over medium heat for 4 - 6 minutes or until sauce is bubbly and slightly thickened.
- To serve, cut tenderloin into 1/2-inch slices. Serve sauce over slices.