Ingredients (2 servings):
• 2 beef tenderloin steaks
• Salt, pepper
• 1 tbsp butter
• 1 tbsp high-smoke point oil
• 1 clove garlic (whole, crushed)
• 1 sprig thyme

Sauce:
• 1 tbsp Dijon mustard
• 1 dl heavy cream (30% fat content)
• 0.5 dl stock or water
• 1 tsp lemon juice
• Salt, pepper

Internal temperatures:
• Rare: 48–50 °C
• Medium rare: 52–53 °C
• Medium: 56–57 °C
• Medium well: 60–62 °C
• Well done: 68–70 °

Preparation:
Bring the tenderloin to room temperature, pat dry, and salt. Sear a crust on both sides in a smoking hot pan, then baste with butter, garlic, and thyme. Remove when the desired internal temperature is reached and rest for 8–10 minutes.
For the sauce, add the mustard to the same pan, pour in the cream and a little stock, season with salt and pepper, then simmer for 1–2 minutes until silky.
Serve the sliced tenderloin with the creamy, acidity-balanced sauce.

💡 Pro tip :

Before frying, place the tenderloin on a rack at room temperature for at least 1 hour so the meat's internal temperature equilibrates. This avoids overcooking the edges and guarantees an even, butter-soft texture. Never discard the fond (browned bits) formed in the pan: these provide the depth of the sauce — the mustard and cream deglaze these, making the sauce restaurant-quality, complex, and velvety.