1 beef tenderloin, about 600g to 700g,
1,5 litre chicken stock,
2 bay leaves,
3cl grape seed oil,
In a saucepan, make a reduction with the chopped shallots and white wine. Add mustard, chicken stock and reduce again. Add cream and reduce by half. Just before serving, add the grainy mustard and the whipped cream. Season with salt and pepper. Warm the sauce up (avoid boiling) and serve.