Mustard Crusted Beef Tenderloin with Sauce Robert
Ingredients
- 1 whole beef tenderloin, cleaned (the butcher can do this for you), 6 to 8 pounds
- Salt and freshly ground black pepper
- Olive oil
- 1 1/2 cups panko bread crumbs
- 2 tablespoons unsalted butter, melted
- 3 1/2 tablespoons Dijon mustard
- 1/4 cup minced shallots
- 1/2 cup dry white wine
- 1 1/2 cups reduced beef stock (it should have body and be a little thick)
- 1/2 lemon
- 2 tablespoons parsley, minced
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