2 Tablespoons butter 1 Tablespoon olive oil Salt and pepper 4 beef tenderloins 1/4 cup gf beef stock 1/4 cup red wine 1 teaspoon gf Dijon mustard 1 Tablespoon butter
Mix together in a small bowl, beef stock, wine and mustard. Set aside. Heat a heavy skillet to medium, just before cooking increase heat to medium-high. Add oil and 2 Tablespoons butter to hot skillet. Salt and pepper tenderloins. Add to pan and brown on each side, about 6 minutes total. Transfer meat to a plate, tent with foil. Add sauce mixture to pan and let reduce by half. Add 1 Tablespoon butter and whisk until glossy. Spoon sauce over tenderloins and serve.