INGREDIENTS
1 1/2 lb
beef tenderloin
3 tbsp
olive oil, divided
2 tsp
kosher salt, divided
1 tsp
black pepper, divided
1 lb
brussels sprouts, trimmed and halved
2
large shallots, chopped
1 tbsp
whole-grain mustard
1 tbsp
red wine vinegar
1 tbsp
Worcestershire sauce
1 1/2 tsp
pure maple syrup