Best Mustard Roasted Beef Tenderloin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

FIRE ROASTED BEEF TENDERLOIN WITH MADEIRA MUSTARD SAUCE AND WASABI MASHED POTATOES



Fire Roasted Beef Tenderloin with Madeira Mustard Sauce and Wasabi Mashed Potatoes image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 23

1/2 cup peanut oil
1 tablespoon black peppercorn
1 tablespoon ground star anise, plus whole pieces, for garnish
1 teaspoon coriander seeds
1/4 teaspoon Szechuan peppercorns
1/2 teaspoon red curry paste
1 tablespoon tamarind paste
1 tablespoon honey
1/2 cup Madeira
3/4 cup veal stock
1 pound beef tenderloin
1 tablespoon rice wine vinegar
1/2 tablespoon Chinese powdered mustard
2 tablespoons butter
Wasabi Mashed Potatoes, recipe follows
1 pound baking potatoes, like russets, peeled
Salted water
4 tablespoons butter, cut into pieces
1/4 cup heavy cream, heated
1 tablespoon roasted garlic puree
1/2 pound spinach, stems removed
1 1/2 teaspoons wasabi
Salt and pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Preheat a grill.
  • In a saucepan, heat oil, black peppercorns, star anise, coriander seeds, and Szechuan peppercorns for 1 minute until aromatic. Stir in red curry paste, tamarind paste, and honey. Deglaze with Madeira and reduce until syrupy. Add the veal stock and continue to reduce in half. Transfer to a blender and process to a puree. Strain and set aside.
  • Over hot grill, cook the tenderloin until grill marks appear on all sides. Transfer to a saute pan and pour in half of the strained sauce. Roast in the oven for 4 to 5 minutes or until desired doneness.
  • Transfer the remaining sauce to a saucepan and cook over medium heat. Reduce until thickened. In a cup, dissolve the powdered mustard in rice wine vinegar. Whisk in mustard and finish sauce with the butter.
  • To serve, cut the steak into thin slices. Nap with Madeira Mustard Sauce and serve with Wasabi Mashed Potatoes garnished with a whole star anise.
  • Cut the potatoes into large pieces of equal size. Cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
  • Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly. Transfer to a blender and add wasabi powder. Process to a puree. Stir into warm mashed potatoes. Season with salt and pepper, to taste.

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

ROASTED BEEF TENDERLOIN FOR A CROWD WITH HORSERADISH MUSTARD CRUST



ROASTED BEEF TENDERLOIN FOR A CROWD WITH HORSERADISH MUSTARD CRUST image

Categories     Beef

Yield 10-14 servings

Number Of Ingredients 9

3 T prepared Horseradish
3 T whole-grain mustard
2 T kosher salt
1 1/2 tsp coarsely ground pepper
4 cloves garlic, peeled
1 large shallot,
2 t minced fresh thyme
1/4 c olive oil
1 5lb whole beef tenderloin, trimmed

Steps:

  • Preheat oven to 400 degrees. Process all of the ingredients until a paste is formed. Dry beef tenderloin, then smear paste all over it. Place roast on rack, and place pan in oven. Roast until thermometer reads 120 for rare and 130 for medium-rare. For a 5lb tenderloin, allow 45 minutes to 1 hour for med-rare. Loosely tent with foil. Let it stand for 10 minutes before carving. Carve against the grain.

Related Topics