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Combine Fustini’s Espresso vinegar with the Dijon mustard in a small glass jar and season with salt and pepper. Combine thoroughly. Add the Fustini’s Basil Olive Oil and shake to emulsify. Divide the vinaigrette in half reserving one half. Pour the rest over the beef tenderloin, cover tightly and refrigerate overnight.
Preheat the oven to 375 degrees. Remove the tenderloin from the marinade and pat dry with paper towels. Discard the marinade. Grill the tenderloin on all sides to sear and then place on a rack set above a sheet tray and into the oven until the desired temperature is achieved. Remove from oven and let stand 5 minutes before carving and serving with more of the vinaigrette, Dijon Crème Fraiche and Wild Rice Pilaf.
Whisk heavy cream until thickened. Fold in the Dijon mustard and then the Fustini’s Espresso Bean balsamic vinegar. Refrigerate 2 hours.
Heat the Fustini’s Basil Olive Oil in a medium saucepan over medium heat and add the shallot. Cook for 1 minute and add the rest of the ingredients. Bring to a simmer and cook until the rice is hot and most of the moisture is gone. Serve immediately garnished with chopped parsley.
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