Beef Tenderloin Dijon

1 beef tenderloin roast, about 2 lbs.
1½ tsp. salt
¾ tsp. white pepper
2 tbsp. olive oil
2 garlics, minced
4 cups water
2 (10oz each) cans condensed beef broth
1 bay leaf
½ tsp. thyme
2 whole cloves
1 tbsp. cornstarch
1 tbsp. Dijon mustard

Tie beef tenderloin with heavy string 2” intervals. Combine 1 tsp. of salt; rub
on surface of roast. Heat oil in Dutch oven over medium-high heat. Add
roast and garlic; cook until evenly browned, about 6 minutes. Remove roast
from pan; pour off drippings. Add water, broth, bay, thyme and cloves;
bring to a boil. Add roast; reduce heat to medium-low. Cover and simmer
about 45 to 1 hour or until desired doneness. Remove roast to serving
platter. Cover tightly with plastic wrap and allow to rest.

Strain cooking liquid; reserve. Remove Dutch oven from heat; add cornstarch
and mustard, mixing to form a thick paste. Gradually add reserved cooking
liquid, stirring constantly. Place Dutch oven over medium heat; add
remaining salt. Cook until slightly thickened, about 7 minutes. Remove
strings form roast. Carve into thin slices. Serve with sauce and steamed
vegetables, if desired.