Beef Tenderloin With Shallot Mustard Sauce

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Martha Stewart


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1 1/2 pounds beef tenderloin, trimmed and tied

2 teaspoons coarse salt

1 teaspoon freshly ground pepper

1 tablespoon olive oil

8 ounces shallots (3 large), peeled and cut into 1/4-inch-thick rounds

2 tablespoons balsamic vinegar

1 cup homemade beef or chicken stock, or canned

1 tablespoon Dijon mustard

2 teaspoons grainy mustard

2 tablespoons unsalted butter

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