Best Mustard And Chili Rubbed Beef Tenderlion Recipes

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BEEF TENDERLOIN WITH HERB-DIJON CRUST



Beef Tenderloin with Herb-Dijon Crust image

Get ready for the oohs and aahs when you put this spectacular roast (with super-easy herb crust) on the table.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 9

1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh oregano leaves
3 cloves garlic, finely chopped
2 lb beef tenderloin, trimmed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons Dijon mustard

Steps:

  • Heat oven to 400°F. In small bowl, mix parsley, basil, thyme, oregano and garlic; set aside.
  • Spray bottom of roasting pan with cooking spray. Place beef in pan; sprinkle with salt and pepper. Spread mustard evenly over beef; pat parsley mixture over mustard. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
  • Bake uncovered 35 to 45 minutes or until thermometer reads at least 140°F (for medium-rare doneness).
  • Place beef on cutting board. Cover loosely with foil; let stand 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.) Cut beef into 1/2-inch-thick slices.

Nutrition Facts : Calories 180, Carbohydrate 2 g, Cholesterol 45 mg, Fiber 0 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 0 g, TransFat 0 g

MUSTARD-CRUSTED BEEF TENDERLOIN



Mustard-Crusted Beef Tenderloin image

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.

Provided by Scoutie

Categories     < 30 Mins

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

MUSTARD-ROASTED BEEF TENDERLOIN



Mustard-Roasted Beef Tenderloin image

If your meat is not a thick center cut, the cooking time will be less. Letting the roast rest allows the juices to distribute.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h5m

Number Of Ingredients 5

1 beef tenderloin (3 1/2 pounds), tied together with kitchen twine at 2-inch intervals
Coarse salt and freshly ground pepper
4 to 6 tablespoons unsalted butter, softened
2 tablespoons stone-ground mustard
1 tablespoon Dijon mustard

Steps:

  • Let beef stand at room temperature for 1 hour.
  • Preheat oven to 425 degrees. Season beef all over with salt and pepper. Whisk together butter and mustards; coat beef all over with mixture. Roast on a parchment-lined baking sheet in the upper third of the oven until an instant-read thermometer inserted into the center reaches 135 degrees (for rare) to 140 degrees (for medium-rare), about 40 minutes (time will vary depending on thickness of cut). Let rest for 15 minutes before slicing.

MUSTARD-AND-CHILE-RUBBED ROASTED BEEF TENDERLOIN



Mustard-and-Chile-Rubbed Roasted Beef Tenderloin image

For parties or picnics, meat that you've prepared the day before is a time-saving trick worth adopting. Everyone knows that beef tenderloin, served hot, is a fail-safe dish for a dinner party. It comes out of the oven caramelized, glistening and perfect. If the primary goal is to serve it chilled or room temperature, however, the trick is to swab the meat with flavor - lots of chile powder, oregano, garlic, mustard and olive oil - before sliding it into the oven (roast it rare so it stays tender and juicy). The next day all you need to do is slice and serve, no compensatory condiments necessary. The flavors of mustard and chile, carried by the fat in the olive oil, have penetrated the meat beautifully.

Provided by Melissa Clark

Categories     dinner, roasts, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

1 2-pound beef tenderloin, trimmed, rinsed and patted dry
3 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon chipotle chile powder
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 large garlic clove, passed through a garlic press
Kosher salt, to taste

Steps:

  • Preheat oven to 450 degrees. Tie roast with kitchen string in three evenly spaced places to help keep its tubular shape.
  • In a small bowl, whisk together 1 tablespoon oil, the mustard, oregano, chipotle chile, chile powder, cumin, black pepper and garlic.
  • In a large skillet, heat remaining 2 tablespoons oil until very hot. Season beef generously all over with salt. Place it in pan and sear bottom without moving until it forms a golden brown crust, about 3 to 4 minutes. Turn and repeat with remaining sides.
  • Transfer beef to a rimmed baking sheet. Using a pastry brush, smear mustard-chile rub all over beef. Roast until a thermometer registers 115 degrees for rare and 120 for medium-rare (beef will continue to cook as it rests), 12 to 15 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 2 hours before slicing and serving.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 33 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 12 grams, Sodium 378 milligrams, Sugar 0 grams, TransFat 0 grams

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