This is for anyone looking up this recipe...I rub the spices..(thyme,pepper,salt) on the tenderloins and allow them to set in the fridge atleast 1 hour before preparing the dish...this allows the spices to permeate the meat..I also use enough of the spices to cover tenderloins well..I omit the Dijon Mustard...Make double the sauce...that means I add 2 cups wine...2 cups heavy cream...
This is an easy and delicious dish to serve...very elegant and extremely tasty!!