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Mustard-Crusted Beef Tenderloin

By Scoutie on February 13, 2010

Photo by strawberrybird

1 Reviews

Prep Time: 10 mins
Total Time: 30 mins
Servings: 2-3

Photo by strawberrybird

About This Recipe

"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."

Ingredients

1/4 cup coarse grain mustard
3/4 teaspoon dry mustard
2 1/4 teaspoons packed dark brown sugar
3/4 teaspoon fresh coarse ground black pepper
kosher salt ( to taste)
1/2 teaspoon finely grated fresh lemon zest
1 (1 lb) trimmed beef tenderloin roast, tied
1 tablespoon vegetable oil

Directions

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.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (161 g)

Servings Per Recipe: 2

Amount Per Serving: %
Calories 666.0
Calories from Fat 464: 69%

Amount Per Serving: %
Total Fat 51.5g: 79%
Saturated Fat 18.8g: 94%
Cholesterol 156.4mg: 52%
Sugars 5.0 g
Sodium 136.2mg: 5%
Total Carbohydrate 6.0g: 2%
Dietary Fiber 0.4g: 1%
Sugars 5.0 g: 20%
Protein 42.1g: 84%

Reviews

"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 Recipe #200525 for a full meal."

By strawberrybird on May 24, 2010 | 1104499