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    You are in: Home / Recipes / Horseradish and Mustard-Crusted Beef Tenderloin Recipe
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    Horseradish and Mustard-Crusted Beef Tenderloin

    Horseradish and Mustard-Crusted Beef Tenderloin. Photo by The Flying Chef

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Diana #2's Note:

    I've been cooking for longer than I care to mention, but it is only recently that I tried roasting Beef Tenderloin. Although it is a little more expensive, it is well worth the extra money. In my opinion, you won't find a more flavourful cut of beef. And as for leftovers.....well, I doubt it. ;) If you want to ''wow' someone, this is the *perfect* cut for the job. This has been slightly modified from a Cooking Light recipe. Note: Prep time doesn't not include refrigeration time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine mustard, crushed peppercorns and horseradish.
    2. 2
      Spread evenly over tenderloin.
    3. 3
      Pat bread crumbs onto mustard mixture.
    4. 4
      Cover with plastic wrap and refrigerate anywheres from 3 to 24 hours.
    5. 5
      Preheat oven to 350°.
    6. 6
      Unwrap tenderloin.
    7. 7
      Place tenderloin in a shallow casserole dish or roasting pan, coated with cooking spray.
    8. 8
      Bake for approximately 2 hour. (Medium - Well).
    9. 9
      Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.
    10. 10
      Enjoy!

    Ratings & Reviews:

    • on January 15, 2009

      55

      WONDERFUL!!! I couldn't find a beef tenderloin so I asked the fellow in the meat department for a tender roast and he grabbed a cut of meat for me. It was indeed very flavorful and tender. However, it was the flavor of the horseradish and mustard that really pushed this dish over the edge. The bread crumbs got a little mushy though so the family asked if I would leave them off next time. The funny thing is my DH has always said "I wouldn't be caught dead putting that stuff (meaning horseradish) in my mouth". When I told him what I coated the meat with he couldn't believe it. He even admitted he was pleasantly surprised. I'm a very happy camper because I love horseradish! I will definitely be on the lookout for beef tenderloin. Thanks for sharing! Made as a recipenap for AUS/NZ Swap #24

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2008

      55

      This was the best beef tenderloin I have ever made...the mustard/horseradish sauce really makes for a great tasting tenderloin...Will make this from now on.

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    • on December 03, 2008

      55

      Superb!! I cut back on amounts as I was only making for 2 but made with all the ingredients stated. I used a 500g piece of fillet and cooked it for about 30 Min's as we like our steaks medium rare. The meat was so tender and we loved the flavour from the crust. I did make a gravy to go with, but this was more for the mash than the meat it needed nothing extra. I will look forward to making this when we have company, I know it will be a winner. Thanks Diana2

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Horseradish and Mustard-Crusted Beef Tenderloin

    Serving Size: 1 (244 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1113.1
     
    Calories from Fat 636
    57%
    Total Fat 70.6 g
    108%
    Saturated Fat 27.4 g
    137%
    Cholesterol 292.3 mg
    97%
    Sodium 406.1 mg
    16%
    Total Carbohydrate 26.9 g
    8%
    Dietary Fiber 7.6 g
    30%
    Sugars 1.5 g
    6%
    Protein 90.7 g
    181%

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