Beef Tenderloin Medallions in Honey-Mustard Sauce with Lemon Pepper

Ingredients

• Veal Tenderloin 0 lbs
• Honey 2 tablespoons
• Mustard Greens 2 tablespoons
• Lemon-Pepper Mix 1 tablespoon
• Garlic 2 cloves
• Wheat Flour 0 oz
• Water 5 fl oz
• Butter 5 oz
• Grill Meat Spice Blend to taste
• Salt to taste

Step-by-Step Guide

Step 1

Cut the tenderloin into medallions (optional: tenderize them), prepare the mustard, honey, and lemon pepper.

Step 2

Lightly salt the medallions and sprinkle with meat spices.

Step 3

In a skillet over medium heat, fry the medallions until golden brown (about 3 minutes on each side) in butter, adding chopped garlic and salt to taste.

Step 4

Once the meat is cooked, remove it from the skillet and set it aside on a plate.

Step 5

Let the meat rest, enriched with butter.

Step 6

While the meat is resting and absorbing the butter, melt the honey, mustard, butter, and pepper in a small amount of water (about 100 ml) in the skillet.

Step 7

To thicken the sauce, add 1 tablespoon of flour.

Step 8

Stir the sauce well to avoid lumps.

Step 9

Once the sauce is ready, pour it over the meat.

Step 10

Serve in portions and drizzle with sauce.