Beef tenderloin in mustard cream sauce

Let’s start with preparing the main ingredient: take beef tenderloin (500 g), pat it dry with paper towels, and season with salt (1 teaspoon) and black ground pepper (1/2 teaspoon) on all sides.

Heat olive oil (2 tablespoons) in a medium-sized skillet and sear the meat until golden brown on each side, about 3-4 minutes.

Then transfer the meat to a plate and set aside.

In the same skillet, add finely chopped onion (1 piece) and sauté until soft, about 3 minutes.

Add minced garlic (3 cloves) and sauté for another minute until fragrant.

Pour in heavy cream (1/2 cup) and mustard (2 tablespoons), mix well, and bring to a boil.

Return the meat to the skillet, cover, and simmer over low heat for 8-10 minutes for medium doneness.

After cooking, transfer the meat to a cutting board and let it “rest” for 5 minutes.

Meanwhile, you can thicken the sauce in the skillet by adding a little xanthan gum (1/4 teaspoon) if it seems too thin.

Serve the meat sliced into portions, drizzled with the sauce on top.

Garnish with fresh herbs, such as thyme or rosemary, to enhance the flavor and presentation of the dish.

This dish pairs well with keto-friendly vegetables, such as grilled cauliflower or a fresh spinach leaf salad.

Enjoy your meal and successful continuation of your keto diet!