2

tsp

soy sauce

1.2

kg

beef sirloin roast

1

tsp

freshly black ground pepper

¾

Tbs

extra virgin olive oil

1

clove

garlic; minced

3

large

spring onions; finely chopped

1/3

cup

red wine

1 ½

Tbs

Dijon mustard

¼

cup

cream; plus

1

Tbs

cream

1½

Tbs

unsalted butter

1

Rub the soy sauce all over the beef and let sit for 30 minutes. Season with the pepper.

2

Meanwhile, preheat the oven to 230°C. In a large, heavy ovenproof skillet, preferably cast iron, heat the oil over high heat. Add the beef and cook until well browned on all sides, about 6 minutes.

3

Transfer the pan to the oven and roast the tenderloin for about 20 minutes, turning once, until the internal temperature reads 50°C on a meat thermometer for rare. Transfer the meat to a cutting board, cover loosely with aluminum foil and let sit for 10 minutes.

4

Meanwhile, pour off any fat from the skillet. Add the garlic and shallots and cook over moderately low heat, stirring, until lightly browned, about 2 minutes. Pour in the wine, increase the heat to high and simmer for 1 minute. Stir in the mustard, broth and cream and bring to a boil. Reduce the heat to moderate and simmer until the sauce has reduced to 1 cup and is thick enough to lightly coat the back of a spoon, about 6 minutes. Reduce the heat to low and stir in the butter until incorporated.

5

Using a sharp knife, cut the meat into 12 slices. Arrange the meat on plates or a platter, spoon the mustard sauce on top and serve hot.