(122) Horseradish and Mustard-Crusted Beef

We like to do a beef tenderloin for Christmas. It’s tough to come up with different ways to cook it, so this year I thought I’d try this recipe. I had to cook it a LOT longer than the recipe calls for to get it to 145 in the middle. I’m not sure if it was my cut of beef or the fact that my oven was full or what?! It never really browned either (maybe it wasn’t supposed to?!), but it was still so tender and delicious! So the moral of the story, go by your meat thermometer. 145 degrees coming out of the oven = is a perfect pink!!

PS: I made it way ahead of time and just stuck it in the fridge! This is so super easy!!

Horseradish and Mustard-Crusted Beef Tenderloin

Yield: 8 servings (serving size: 3 ounces)
Source: Cooking Light Magazine, December 2004

Prep this entrée up to a day ahead, then just pop it in the oven. It’ll be ready in only 35 minutes. Be sure to ask for a center-cut beef tenderloin, which has a consistent width and cooks more evenly than a piece with a tapered end.

2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 (2-pound) center-cut beef tenderloin, trimmed
1/2 cup dry breadcrumbs
Cooking spray

Combine mustard and horseradish; spread evenly over tenderloin. Pat breadcrumbs into mustard mixture. Wrap tenderloin in plastic wrap; refrigerate 1 to 24 hours.

Preheat oven to 400°.

Remove and discard plastic wrap from tenderloin. Place tenderloin on a broiler pan coated with cooking spray. Bake at 400° for 25 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.

CALORIES 205 (40% from fat); FAT 9g (sat 3.3g,mono 3.6g,poly 0.6g); IRON 1.8mg; CHOLESTEROL 63mg; CALCIUM 37mg; CARBOHYDRATE 5.5g; SODIUM 199mg; PROTEIN 24.1g; FIBER 0.4g

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1 thought on “(122) Horseradish and Mustard-Crusted Beef”

  1. First of all, I came to the conclusion that both chips had their own peoeprtirs and that neither was superior. The wavy chips certainly had more crunch and had a more robust potato flavor, but the plain chips had a more rich and buttery quality and melted in your mouth. I would posit that the rule of thumb is to stick with the modest roots of the sandwich and go with whatever is on hand or, if neither is on hand, to go with whichever is cheaper.I also think it is worth mentioning that we both agree that the cheapest white bread one can find is always most appropriate for a traditional potato chip sandwich. (I would be curious to try it with potato bread for a more gourmet experience.)

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