HORSERADISH AND MUSTARD-CRUSTED BEEF TENDERLOIN
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
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!
FILET OF BEEF WITH MUSTARD MAYO HORSERADISH SAUCE
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
- Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
- Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
- Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
- Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.
BEEF TENDERLOIN STEAKS TOPPED WITH HORSERADISH AND DIJON MUSTARD
Taste buds rejoice! Tender steaks of beef tenderloin get the royal treatment with herbs and a horseradish and Dijon mustard coating. Prep this entree for marinating a day ahead and then just bake it in the oven.
Provided by B.J.
Categories Meat and Poultry Recipes Beef Steaks
Time 8h40m
Yield 2
Number Of Ingredients 8
Steps:
- Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
- Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
- Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).
Nutrition Facts : Calories 465.5 calories, Carbohydrate 2.4 g, Cholesterol 119 mg, Fat 34.5 g, Fiber 0.3 g, Protein 33.6 g, SaturatedFat 13.6 g, Sodium 279.5 mg, Sugar 0.3 g
SEARED BEEF TENDERLOIN WITH MUSTARD-HORSERADISH SAUCE
Categories Beef Cheese Mustard Appetizer Horseradish Beef Tenderloin Party Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 8
Steps:
- Tie beef with kitchen string to hold shape. Sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Rub 1 tablespoon oil over beef. Add beef to skillet. Sear until brown on all sides and cooked to desired doneness, about 20 minutes for medium-rare. Transfer beef to plate. Freeze until almost frozen solid, about 3 hours. Remove string. Using large sharp knife, cut beef crosswise into very thin slices. (Can be prepared 8 hours ahead. Arrange slices between sheets of waxed paper on baking sheet. Cover tightly and refrigerate.)
- Cover large platter with watercress. Arrange beef slices atop watercress. Drizzle with 2 1/2 tablespoons oil. Sprinkle with capers and Parmesan cheese. Drizzle with lemon juice. Sprinkle with pepper. Serve with baguette slices and sauce.
MUSTARD-CRUSTED BEEF TENDERLOIN
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
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.
HORSERADISH-ENCRUSTED BEEF TENDERLOIN
Wow friends and family with this tender beef encased in a golden horseradish crust. Roasted garlic boosts the robust flavor even more. -Laura Bagozzi, Dublin, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° until softened, 30-35 minutes. Cool for 10-15 minutes. Lower oven setting to 400°., Squeeze softened garlic into a small bowl; stir in the horseradish, salt, basil, thyme and pepper. Add bread crumbs; toss to coat. Spread over top of tenderloin. Place on a rack in a large shallow roasting pan. , Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-55 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 119mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic exchanges
BEEF TENDERLOIN WITH SOUR CREAM-HORSERADISH SAUCE
This beef tenderloin with horseradish sauce is a show stopper. It's the perfect centerpiece for a holiday meal!
Provided by Shelly
Categories Beef Tenderloin
Time 4h35m
Yield 8
Number Of Ingredients 9
Steps:
- Mix parsley, butter, and 3 tablespoons Dijon together in a small bowl. Combine green and pink peppercorns with salt in a small bowl.
- Place beef tenderloin on a rack set on top of a heavy, rimmed baking sheet. Rub butter mixture over the tenderloin, coating well. Pat peppercorn mixture into the butter. Cover and refrigerate for 3 to 24 hours.
- Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours.
- When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
- Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour. An instant-read thermometer inserted into the center should read between 135 and 140 degrees F (57 and 60 degrees C) for medium-rare/medium.
- Transfer to a serving platter and loosely cover with foil. Let rest 10 minutes before slicing.
- Serve with the sour cream-horseradish sauce.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 6.1 g, Cholesterol 177.6 mg, Fat 31.1 g, Fiber 1.1 g, Protein 50.1 g, SaturatedFat 16.1 g, Sodium 1070.5 mg, Sugar 0.5 g
HORSERADISH-CRUSTED BEEF TENDERLOIN
Categories Beef Roast Quick & Easy Dinner Horseradish Meat Beef Tenderloin Anniversary Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Pat tenderloin dry, then sprinkle with salt and pepper.
- Straddle a 17- by 12-inch flameproof heavy roasting pan across 2 burners and heat 3 tablespoons oil in pan over high heat until hot but not smoking, then brown tenderloin on all sides, about 10 minutes total. Remove from heat and transfer meat to a cutting board to cool slightly, about 5 minutes. Put a lightly oiled metal rack inside roasting pan.
- While meat cools, toss horseradish with remaining 3 tablespoons oil. Rub meat all over with mustard, then transfer to rack in roasting pan and coat top and sides of meat with horseradish, pressing to help adhere.
- Roast tenderloin until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 35 minutes for medium-rare. Transfer to cutting board and cool, uncovered, to room temperature, about 45 minutes. (Internal temperature will rise to at least 130°F before cooling.)
- Remove and discard string. Cut tenderloin into thick slices.
MUSTARD-ROASTED BEEF TENDERLOIN
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
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.
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HORSERADISH-CRUSTED BEEF TENDERLOIN RECIPE | EATINGWELL
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4/5 (2)Total Time 1 hr 10 minsCategory Healthy Beef RecipesCalories 211 per serving
- a small bowl. Rub tenderloin with salt and pepper; coat with the horseradish mixture. Tie with kitchen string in 3 places. Transfer to a small roasting pan.
- Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, 35 to 45 minutes. Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with Creamy Horseradish Sauce.
HORSERADISH AND MUSTARD-CRUSTED BEEF TENDERLOIN RECIPE
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5/5 (5)Calories 205 per servingServings 8
- Combine mustard and horseradish; spread evenly over tenderloin. Pat breadcrumbs into mustard mixture. Wrap tenderloin in plastic wrap; refrigerate 1 to 24 hours.
- 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.
BEEF TENDERLOIN WITH HORSERADISH-MUSTARD CRUST RECIPE
From myrecipes.com
Servings 7Calories 218 per serving
- Sprinkle tenderloin with pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add beef, and cook 10 minutes or until browned.
- Combine mustard and horseradish; spread onto beef. Combine breadcrumbs and remaining 5 ingredients; pat onto beef, pressing firmly. Coat beef with cooking spray. Insert meat thermometer into center of beef. Bake at 400° for 35 to 40 minutes or until temperature registers 145° (medium-rare) to 160° (medium).
- Place beef on a platter; cover with foil. Let stand 10 minutes before slicing. YIELD: 7 servings (serving size: 3 ounces cooked beef)
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