Peppery Beef Tenderloin (Stove Top) With Balsamic Glaze - cooking recipe

Ingredients

1 lb beef tenderloin
4 teaspoons black pepper
4 tablespoons balsamic vinegar
4 teaspoons Dijon mustard
4 tablespoons heavy cream
4 tablespoons water

Preparation

Press edges of beef into black pepper to coat. Cut into 1 inch slices.
Heat a large skillet over medium high heat until a drop of water sizzles and quickly evaporates.
Cook beef in hot skillet, turning frequently, until browned on all sides and done (8-10 minutes for medium rare).
Transfer to a serving plate and keep warm.
Combine balsamic vinegar an mustard in a small bowl and mix well. Add to the skillet drippings and mix.
Add whipping cream and water. Bring to a boil, stirring continually.
Cook, stirring continually, until thickened; about 2 minutes.
Spoon over beef and serve.