THE TENDERLOIN ROOM PEPPERLOIN STEAK

Ingredients:

• 4 lb. beef tenderloin
• Freshly ground pepper
• Rock salt
• 2 onions, sliced
• 1 bay leaf
• 1 clove garlic, crushed
• 1/2 cup oil

Mustard Sauce:

• 3 Tbsp. chopped onion
• 2 chopped shallots or green onions
• 1 Tbsp. butter
• 1/2 garlic clove, crushed
• 1 cup cider vinegar
• 2 oz. white wine
• 12 sprigs parsley
• 1 bay leaf
• 1 clove
• 3 Tbsp. dry mustard
• 1/2 cup prepared mustard
• Thyme, oregano, Tabasco sauce
• 4 cups demiglace or brown gravy

Instructions:

1. Rub tenderloin with pepper and rock salt. Place in a pan with onions, bay leaf, and garlic. Cover with oil and marinate in the refrigerator for 2-3 days. Turn occasionally.
2. Drain the beef, sear over a charcoal fire, and cook over slow heat for about 25 minutes.
3. Slice and serve with mustard sauce.
4. Mustard Sauce Instructions:
5. Sauté onions and shallots in butter. Add garlic, wine, parsley, bay leaf, clove, brown sugar, vinegar, dry mustard, and prepared mustard. Mix well and add thyme, oregano, and Tabasco.
6. Stir in demiglace or brown gravy. Cook for 30 minutes, strain, and serve.