Ingredients

2   tablespoon(s) Dijon mustard .5   cup(s) flat-leaf parsley, chopped 1   tablespoon(s) fresh thyme, chopped .5   teaspoon(s) salt .5   teaspoon(s) pepper 1   (4-pound) beef tenderloin, well-trimmed, (see note below) 1   onion, chopped 1   tablespoon(s) olive oil 2   teaspoon(s) all-purpose flour 1.5   cup(s) dry red wine 1   can(s) (10 1/2 ounces) double-strength beef broth 1   tablespoon(s) balsamic vinegar Horseradish Cream Sauce 3   tablespoon(s) prepared horseradish 2   tablespoon(s) mayonnaise .5   cup(s) heavy cream, lightly whipped

Description

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