Mustard-Crusted Beef Tenderloin

Mustard-Crusted Beef Tenderloin created by strawberrybird

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.

Ready In:
30mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Scoutie
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@Scoutie
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"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."
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  1. strawberrybird
    Mustard-Crusted Beef Tenderloin Created by strawberrybird
    Reply
  2. strawberrybird
    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.
    Reply
  3. Scoutie
    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.
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