Ingredients

• beef tenderloin
• olive oil
• soy sauce
• garlic cloves, minced
• Dijon mustard
• honey
• teaspoon of dried thyme
• teaspoon of dried rosemary
• freshly ground black pepper
• olive oil
• French shallots, finely chopped
• 8 garlic cloves
• dry red wine
• beef stock
• Dijon mustard
• salt and pepper, to taste
• fleur de sel

Instructions

1. Mix all the marinade ingredients in a large ziplock bag or a shallow dish.
2. Add the beef tenderloin and coat well. Refrigerate for 4 to 8 hours.
3. Remove the beef from the refrigerator 30 to 45 minutes before cooking.
4. Remove the tenderloin from the marinade and pat it dry with paper towels.
5. In a pot, heat the olive oil over medium heat and sauté the shallots until translucent.
6. Add the red wine and let it reduce by half.
7. Add the beef broth, black garlic, and Dijon mustard. Let simmer gently until the sauce thickens slightly.
8. Blend the sauce with an immersion blender or a stand blender until smooth. Adjust seasoning as needed.
9. Preheat the BBQ or cast iron skillet to very high heat.
10. Grill the tenderloin for about 3 to 4 minutes per side for medium-rare (52 to 55 °C internal temperature).
11. Let the meat rest for 5 to 10 minutes under a sheet of aluminum foil.
12. Slice the tenderloin into thin strips, always against the grain.
13. Spoon the black garlic sauce over the tenderloin and serve immediately.
14. Note : - Do not exceed medium cooking to preserve the tenderness of the oxtail.
15. - Black garlic has a naturally sweet and balsamic flavor; no balsamic vinegar is necessary for this recipe.
16. - The sauce pairs perfectly with roasted Yukon gold potatoes, olive oil mashed potatoes, or grilled asparagus.
17. - For an even creamier sauce, add 30 ml of cooking vegetable cream (oat or soy) at the end of cooking.