Mustard-Crusted Beef Tenderloin
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
Nutrition- 1⁄4cup coarse grain mustard
- 3⁄4teaspoon dry mustard
- 2 1⁄4teaspoons packed dark brown sugar
- 3⁄4teaspoon fresh coarse ground black pepper
-
- 1⁄2teaspoon finely grated fresh lemon zest
- 1(1 lb) trimmed beef tenderloin roast, tied
- 1tablespoon vegetable oil
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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.
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