Mustard-Crusted Beef Tenderloin |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 425°F
2. Stir together mustards, brown sugar, pepper, salt and lemon zest.
3. 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.
4. Transfer to an oiled shallow baking pan and coat with mustard mixture.
5. 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.
6. Transfer to a cutting board and let stand until cool, at least 10 minutes.
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