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   Ingredients :
3 lb 5 oz (1 k) beef tenderloin trimmed, no fat
1 large onion, finely chopped
1 cup white wine
1 tablespoon Dijon mustard
cups port wine
cup heavy cream
8 oz (225 g) unsalted butter, diced


Sear tenderloin, all sides until browned. Transfer to preheated oven 400 F (200 C) for 25 minutes.

Combine onion with white wine and port. Heat and reduce.

Add heavy cream and boil for 4 minutes until slightly thickened.

Whisk in butter.

Add mustard, salt, pepper and serve with beef.
        6 servings
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