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Black Pepper and Garlic Poached Beef Tenderloin with Garlic-Dijon Pan Sauce
Ingredients
  • 2 (6 to 8 ounce) filet mignon steaks
  • 8 ounces unsalted butter, cubed and softened, plus 2 tablespoons of unsalted butter, cold
  • 10 garlic cloves, thinly sliced
  • 1 ½ tablespoons freshly ground black pepper
  • 1 cup dry red wine
  •  
  • 1 cup chicken stock
  • 2 tablespoons Dijon mustard
  • 3 tablespoons thinly sliced chives
  • Kosher salt
  • 2 tablespoons canola oil
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