Beef tenderloin medallions in honey-mustard sauce with lemon pepper
5 servings
30 minutes
Medallions of beef tenderloin in honey-mustard sauce with lemon pepper is an exquisite dish of French cuisine, harmoniously combining the tenderness of meat, the spiciness of mustard, and the sweetness of honey. This recipe, inspired by traditional French culinary techniques, enhances the flavor of beef, making it juicy and aromatic. Lemon pepper adds a light citrus freshness that highlights the soft sweetness of the sauce. Medallions browned in butter acquire an appetizing crust, while resting under the gentle sauce makes them particularly rich. This dish is perfect for both festive dinners and special romantic evenings when one wants to enjoy refined flavors of French cuisine.
1
Cut the tenderloin into medallions (you can pound them if desired), prepare mustard, honey, and lemon pepper.
- Mustard: 2 tablespoons
- Honey: 2 tablespoons
- Black pepper with lemon zest: 1 tablespoon
2
Slightly salt the medallions and sprinkle with meat spices.
- Salt: to taste
- Spices for meat: to taste
3
Fry the medallions over medium heat until golden brown (about 3 minutes on each side) in butter, add chopped garlic and salt to taste.
- Butter: 100 g
- Garlic: 2 cloves
- Salt: to taste
4
When the meat is ready, remove it from the pan and place it on a plate.
5
Let the meat rest, seasoning it with butter.
6
While the meat rests and absorbs the oil, melt honey, mustard, butter, and pepper in a small amount of water (about 100 g) in the pan.
- Water: 100 ml
- Honey: 2 tablespoons
- Mustard: 2 tablespoons
- Butter: 100 g
- Black pepper with lemon zest: 1 tablespoon
7
To thicken the sauce, you should add 1 tablespoon of flour.
- Grain flour: 10 g
8
The sauce should be mixed well to avoid lumps.
9
After the sauce is ready, it should be poured over the meat.
10
Serve in portions and drizzle with sauce.