Best Mustard Crusted Fillet Of Beef With Deli Salad Recipes

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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.

FILET OF BEEF WITH MUSTARD-HERB CRUST



Filet of Beef with Mustard-Herb Crust image

Looking for a twist to beef fillet? Check out this herb and mustard flavored beef for warm dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 11

1 1/2 cups fine soft bread crumbs (about 3 slices bread)
1/4 cup olive oil
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh mint leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 center-cut beef filet mignons, 1 3/4 inch thick (8 oz each)
Salt and pepper, if desired
1 tablespoon olive oil
1 tablespoon butter
3 tablespoons Dijon mustard*

Steps:

  • In small bowl, mix bread crumbs, 1/4 cup oil, the parsley, mint, 1/2 teaspoon salt and 1/2 teaspoon pepper; set aside.
  • Adjust oven rack so top of beef will be 4 to 6 inches from heat. Set oven control to broil.
  • Sprinkle beef with salt and pepper if desired. In 10-inch ovenproof skillet, heat 1 tablespoon oil and the butter over medium-high heat until butter is melted and no longer sizzles. Cook beef in oil mixture 5 minutes or until browned. Flip and cook 10 minutes longer or until brown and meat thermometer inserted in center of beef reads 145°F (medium-rare).
  • Divide mustard among beef, spreading evenly over tops. Spoon about 1/4 cup topping evenly over each filet. Use pancake turner to press down on topping so it sticks to filets. Broil 2 minutes or until bread crumbs are lightly browned.
  • Remove beef from oven and allow to stand 5 minutes before serving.

Nutrition Facts : Calories 640, Carbohydrate 31 g, Cholesterol 120 mg, Fiber 1 g, Protein 48 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 3 g, TransFat 1 g

MUSTARD-CRUSTED BEEF TENDERLOIN WITH ARUGULA, RED ONION, AND WAX BEAN SALAD



Mustard-Crusted Beef Tenderloin with Arugula, Red Onion, and Wax Bean Salad image

Categories     Salad     Beef     Mustard     Roast     Picnic     Salad Dressing     Vinegar     Arugula     Summer     Gourmet

Yield Makes 2 servings

Number Of Ingredients 17

For beef
1/4 cup coarse-grain mustard
3/4 teaspoon dry mustard
2 1/4 teaspoons packed dark brown sugar
3/4 teaspoon coarsely ground black pepper
1/2 teaspoon finely grated fresh lemon zest
1 (1-lb) trimmed beef tenderloin roast, tied
1 tablespoon vegetable oil
For salad
1 small red onion (1/4 lb), thinly sliced
1/2 lb wax or green beans, cut diagonally into 2-inch pieces
4 oz baby arugula (4 cups)
For dressing
1 1/2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/4 teaspoon Dijon mustard
1/4 cup olive oil

Steps:

  • Prepare beef:
  • Preheat oven to 425°F.
  • Stir together mustards, brown sugar, pepper, 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, about 2 minutes total.
  • 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 45 minutes.
  • Prepare salad while beef is roasting:
  • Chill onion slices in water to cover 30 minutes. Cook beans in boiling salted water until crisp-tender, about 5 minutes. Drain beans in a colander and rinse under cold water to stop cooking, then transfer to a large bowl. Add arugula to beans. Drain onion slices and pat dry.
  • Make dressing and toss salad:
  • Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified.
  • Cut beef into thin slices.
  • Add onion slices, beef, and enough dressing to arugula and beans to just coat and toss to combine well.

MUSTARD-CRUSTED FILET MIGNON



Mustard-Crusted Filet Mignon image

You can find a video on how to make this at www.Digitalcookbook.tv Chef Chris Koch Brings you a way to dress up that less flavorful cut of meat.

Provided by Michelle_My_Belle

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
2 (8 ounce) filet mignon (center cut if possible)
1 pinch salt and pepper, to taste
1/2 cup fresh breadcrumb (not dry!)
2 slices bacon (cooked and finely minced)
1 tablespoon Dijon mustard
1 garlic clove, minced
1 tablespoon fresh chives (finely minced)

Steps:

  • Preheat oven to 400°F.
  • Heat the oil in a large pan, just enough to coat, on medium-high until barely smoking.
  • Sprinkle the filets with salt and pepper, pat into steak.
  • Brown well on both sides (about 3 mins).
  • Meanwhile, mix together last five ingredients, and divide over the tops of the filets.
  • If possible, Put skillet directly into oven, if not oven safe remove from the pan; blot the bottom of the meat dry with paper towels and place the filets in a baking pan.
  • Bake for about 7 minutes for medium rare, or as desired.
  • Let rest for 5 minutes, serve.

Nutrition Facts : Calories 509.3, Fat 40.8, SaturatedFat 13.4, Cholesterol 87.1, Sodium 291.1, Carbohydrate 10.4, Fiber 0.8, Sugar 1, Protein 23.9

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