Lunch: Herbed Fillet of Beef and Two Sauces

Ingredients

2 tbsp. Dijon mustard
1/2 c. flat-leaf parsley
1 tbsp. fresh thyme
1/2 tsp. salt
1/2 tsp. Pepper
1 beef tenderloin
1 onion
1 tbsp. olive oil
2 tsp. all-purpose flour
1 1/2 c. dry red wine
1 can double-strength beef broth
1 tbsp. balsamic vinegar

Instructions

Heat oven to 475 degrees F. Stir mustard with parsley, thyme, salt, and pepper. Place beef on jelly roll pan, tucking small end under. Spread mixture over beef. Roast in top half of oven for at least 30 minutes, until browned and an instant-read thermometer registers 135 degrees F for medium-rare or 150 degrees F for medium. Let stand 15 minutes before slicing.
For Red Wine Sauce, cook onion in oil in medium saucepan until golden. Add flour; cook 30 seconds. Stir in wine, broth, and vinegar. Boil 20 minutes, until slightly thickened. Strain. Serve with fillet. Makes 1 cup.
For Horseradish Cream Sauce, stir horseradish and mayonnaise into whipped heavy cream. Makes 1 1/4 cups.

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