Prep 10 mins
Cook 20 mins
This tenderloin has a very nice crust on it. Some minced garlic in the mustard mixture adds a nice kick. I have also used the same mustard crust on a pork tenderloin, and that works very well too. Can be served cut into thin strips and served over a spinach salad with a vinegar based dressing in the summertime. This is adapted from Gourmet magazine, August 2000.
- 59.14 ml coarse grain mustard
- 3.69 ml dry mustard
- 11.09 ml packed dark brown sugar
- 3.69 ml fresh coarse ground black pepper
- kosher salt (to taste)
- 2.46 ml finely grated fresh lemon zest
- 453.59 g trimmed beef tenderloin roast, tied
- 14.79 ml vegetable oil
- Preheat oven to 425°F
- Stir together mustards, brown sugar, pepper, salt and lemon zest.
- Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides.
- Transfer to an oiled shallow baking pan and coat with mustard mixture.
- Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes.
- Transfer to a cutting board and let stand until cool, at least 10 minutes.
Yum! This was a great way for us to use our very special caribou loin. The mustard flavor was delicious. Although, we did cook it a little longer to get it closer to medium, rather than medium-rare. Served with peas and Kartoffelpuree Meerrettich (Mashed Potatoes With Horseradish Cre for a full meal.