Grilled Fillet of Beef with Mustard Sauce
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Courtesy of Ina Garten
  • 4 tablespoons unsalted butter, softened to room temp.
  • 2 tablespoons salt
  • 1 tablespoon freshly ground pepper
  • 4 1/2 to 5 pounds fillet of beef tenderloin, trimmed and tied
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon coarse mustard
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
Heat charcoal or gas grill.  With lid on grill, thermometer should register 425 to 450 degrees Farenheit.  Combine butter, salt and pepper.  Using paper towels, pat tenderloin completely dry.  Spread seasoned butter over fillet.  Place meat on hot grill and close lid tightly.  Be sure your grill temperature does not dip below 375 degrees F.  For rare to medium-rare, cook tenderloin approximately 30 minutes, turning once during grilling until your instant read thermometer reaches 125 degrees.  Meanwhile, to make sauce:  Whisk together all mustard sauce ingredients.  When fillet is done, place on a cutting board and cover with aluminum foil; allow to rest about 20 minutes.  Slice beef and serve with mustard sauce.

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