Tenderloin Deluxe With Soy-Mustard Glaze Recipe

Name: Tenderloin Deluxe with Soy-Mustard Glaze
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Cuisine: Fusion
Ingredients: 125 g Mooz Butter Garlic & Herbes; 150 g Spring Onion (Kandychi Path); 200 g Smallbatch Stoneground Yellow Chilli And Honey Mustard; 900 G Kikkoman Naturally Brewed Dark Soy Sauce; 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder; 500 ml American Garden Apple Cider Vinegar

Fusion cuisine

Tenderloin Deluxe with Soy-Mustard Glaze recipe

About this recipe

A savory baked beef tenderloin dish featuring a rich soy-mustard glaze and a touch of sherry for depth. Perfect for a satisfying dinner for solution seekers.

Ingredients

125 g Mooz Butter Garlic & Herbes
150 g Spring Onion (Kandychi Path)
200 g Smallbatch Stoneground Yellow Chilli And Honey Mustard
900 G Kikkoman Naturally Brewed Dark Soy Sauce
200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder
500 ml American Garden Apple Cider Vinegar

Instructions

1. Preheat the oven to 400°F (200°C).
2. Spread 2 tablespoons of butter evenly over the beef tenderloin.
3. Place the tenderloin on a rack in a shallow, uncovered pan and bake for 20 minutes.
4. While the tenderloin is baking, heat the remaining 2 tablespoons of butter in a small pan over medium heat.
5. Add the chopped green onion to the pan and sauté until softened, about 2-3 minutes.
6. Stir in the soy sauce, mustard, and a pinch of pepper, mixing well.
7. Add the sherry to the pan and bring the mixture to a boil, stirring occasionally.
8. Pour the hot sauce evenly over the partially baked tenderloin and return it to the oven for another 20 minutes.
9. Remove the tenderloin from the oven and let it rest for 5 minutes before slicing.
10. Serve the tenderloin with the remaining sauce on the side.