Best 2 Horseradish And Mustard Crusted Beef Tenderloin Recipes
Horseradish and mustard crusted beef tenderloin is a classic dish that is perfect for a special occasion. The combination of horseradish and mustard creates a flavorful crust that is both tangy and spicy. The tenderloin is cooked to perfection, resulting in a juicy and flavorful dish that is sure to impress your guests. Served with a side of roasted vegetables and mashed potatoes, this dish is a surefire hit.
Check out the recipes below so you can choose the best recipe for yourself!
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!
HORSERADISH AND MUSTARD-CRUSTED BEEF TENDERLOIN
Number Of Ingredients 5
Steps:
- Combine mustard and horseradish; spread evenly over tenderloin. Pat breadcrumbs into mustard mixture. Wrap tenderloin in plastic wrap; refrigerate 1 to 24 hours.
- Preheat oven to 400°.
- 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.
Tips:
- To ensure the beef tenderloin cooks evenly, it is important to tie it securely with kitchen twine.
- Do not overcook the beef tenderloin, as it will become tough and dry. The ideal internal temperature for medium-rare is 135 degrees Fahrenheit.
- Allow the beef tenderloin to rest for at least 10 minutes before slicing, to allow the juices to redistribute throughout the meat.
- For a more flavorful crust, use a combination of horseradish and mustard powder.
- If you do not have a meat thermometer, you can test the doneness of the beef tenderloin by inserting a knife into the thickest part of the meat. If the juices run clear, the beef is done.
- Serve the beef tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.
Conclusion:
Horseradish and mustard crusted beef tenderloin is a delicious and elegant dish that is perfect for a special occasion. The combination of horseradish and mustard gives the beef a unique and flavorful crust, while the tenderloin itself is cooked to perfection.
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