Mustard Crusted Beef Tenderloin With Sauce Robert Recipes

MUSTARD-CRUSTED BEEF TENDERLOIN

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 MAYO HORSERADISH SAUCE

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.

MUSTARD-CRUSTED BEEF TENDERLOIN WITH SAUCE ROBERT

Steps:

• 1.At least 24 hours before you want to cook it, place the beef tenderloin on a wire rack and salt it. Let it sit in the fridge uncovered overnight. If you plan to leave it in the fridge for longer, cover it loosely with plastic wrap. Dry is one thing, jerky is another and we want dry so the tenderloin caramelizes. 2.Heat the oven to 375˚ F. 3.If the tenderloin is too big for your pan, cut it in half, or thirds. I like to truss the tenderloin so it holds a nice round shape. It also helps it cook more evenly. 4.Heat a heavy-bottomed pan over high heat. Pepper the tenderloin with freshly ground pepper. Add a glug or two of oil to the pan, just enough to give a good coating. Sear the meat quickly but make sure it is browned. Remove it from the heat. 5.Combine the panko bread crumbs with half the melted butter, season it with salt and black pepper and half the parsley, and combine it all with a few stirs of a spoon. 6.Once the tenderloin has cooled a bit, use three tablespoons of the mustard and smear it across three sides of the tenderloin, then take the tenderloin and roll the three sides into the breadcrumbs, creating a crust. 7.In a sauce pan, add the remaining butter. Place the pan over medium high heat and sweat the shallots. Do not brown them. Once the shallots are tender, add the wine and let it reduce to 1 tablespoon or so. Add the stock and the mustard and reduce the volume by half. The sauce should coat the back of a spoon nicely. If it's too thick add a splash of water. 8.Place the tenderloin, uncrusted side down, on a baking sheet with sides. 9.Bake the tenderloin about 25 to 30 minutes. Remove it from the oven and let it rest for 10 minutes. 10.Add the parsley to the sauce and warm it, add a splash of lemon juice, then ladle the sauce onto the bottom of a warm serving platter and fan out the tenderloin. Serve immediately.

MUSTARD-ROASTED BEEF TENDERLOIN

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.

HORSERADISH AND MUSTARD-CRUSTED BEEF TENDERLOIN

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!

BEEF TENDERLOIN WITH SHALLOT MUSTARD SAUCE

Steps:

• Heat oven to 425 degrees. Coat beef on all sides with the salt and pepper. Place a skillet with an ovenproof handle over medium-high heat, and add olive oil. When very hot, add meat; sear on all sides until browned. Transfer the pan to oven for 10 minutes. Add shallots to pan; return to oven for 15 to 20 minutes more, or until a meat thermometer registers 135 degrees for medium rare. Remove beef from pan; let rest on a cutting board for at least 10 minutes.
• Place the pan with the shallots over medium-high heat, and deglaze by adding balsamic vinegar, stirring up any browned bits from the bottom with a wooden spoon. Add the stock, and simmer until slightly reduced, 2 to 3 minutes. Reduce heat to low, and stir in mustards and butter. Keep sauce warm until serving. Cut beef into 1/2-inch-thick slices; top with the sauce, and serve.