Best Horseradish And Mustard Crusted Beef Tenderloin Recipes

HORSERADISH AND MUSTARD-CRUSTED BEEF TENDERLOIN

Horseradish and Mustard-Crusted Beef Tenderloin image

I've been cooking for longer than I care to mention, but it is only recently that I tried roasting Beef Tenderloin. Although it is a little more expensive, it is well worth the extra money. In my opinion, you won't find a more flavourful cut of beef. And as for leftovers.....well, I doubt it. ;) If you want to ''wow' someone, this is the perfect cut for the job. This has been slightly modified from a Cooking Light recipe. Note: Prep time doesn't not include refrigeration time.

Provided by Diana 2

Categories Roast Beef

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 tablespoon peppercorn, crushed
3 lbs beef tenderloin, trimmed
1/2 cup dry breadcrumbs
cooking spray

Steps:

Combine mustard, crushed peppercorns and horseradish.
Spread evenly over tenderloin.
Pat bread crumbs onto mustard mixture.
Cover with plastic wrap and refrigerate anywheres from 3 to 24 hours.
Preheat oven to 350°.
Unwrap tenderloin.
Place tenderloin in a shallow casserole dish or roasting pan, coated with cooking spray.
Bake for approximately 2 hour. (Medium - Well).
Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.
Enjoy!

HORSERADISH AND MUSTARD-CRUSTED BEEF TENDERLOIN

Horseradish and Mustard-Crusted Beef Tenderloin image

Number Of Ingredients 5

Ingredients

2 tablespoons Dijon Mustard
1 tablespoon Prepared Horseradish
2 pounds Ceneter-Cut Beef Tenderloin, Trimmed
1/2 cup Dry Breadcrumbs
1 ounce Cooking Spray

Steps:

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.

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