Best 5 Mustard Crusted Beef Tenderloin Recipes

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

Mustard crusted beef tenderloin is a succulent and flavorful dish that is perfect for a special occasion meal. The tenderloin is coated in a mixture of Dijon mustard, bread crumbs, and herbs, then roasted until cooked to perfection. The result is a juicy and tender steak with a crispy, flavorful crust. This article will provide you with a step-by-step guide on how to make mustard crusted beef tenderloin, as well as some tips and tricks for ensuring that your steak turns out perfectly every time.

Check out the recipes below so you can choose the best recipe for yourself!

MUSTARD-CRUSTED BEEF TENDERLOIN



Mustard-Crusted Beef Tenderloin image

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

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

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 AND MUSTARD-CRUSTED BEEF TENDERLOIN



Horseradish and Mustard-Crusted Beef Tenderloin image

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

2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 tablespoon peppercorn, crushed
3 lbs beef tenderloin, trimmed
1/2 cup dry breadcrumbs
cooking spray

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!

MUSTARD-CRUSTED BEEF TENDERLOIN WITH ARUGULA, RED ONION, AND WAX BEAN SALAD



Mustard-Crusted Beef Tenderloin with Arugula, Red Onion, and Wax Bean Salad image

Categories     Salad     Beef     Mustard     Roast     Picnic     Salad Dressing     Vinegar     Arugula     Summer     Gourmet

Yield Makes 2 servings

Number Of Ingredients 17

For beef
1/4 cup coarse-grain mustard
3/4 teaspoon dry mustard
2 1/4 teaspoons packed dark brown sugar
3/4 teaspoon coarsely ground black pepper
1/2 teaspoon finely grated fresh lemon zest
1 (1-lb) trimmed beef tenderloin roast, tied
1 tablespoon vegetable oil
For salad
1 small red onion (1/4 lb), thinly sliced
1/2 lb wax or green beans, cut diagonally into 2-inch pieces
4 oz baby arugula (4 cups)
For dressing
1 1/2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/4 teaspoon Dijon mustard
1/4 cup olive oil

Steps:

  • Prepare beef:
  • Preheat oven to 425°F.
  • Stir together mustards, brown sugar, pepper, 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, about 2 minutes total.
  • 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 45 minutes.
  • Prepare salad while beef is roasting:
  • Chill onion slices in water to cover 30 minutes. Cook beans in boiling salted water until crisp-tender, about 5 minutes. Drain beans in a colander and rinse under cold water to stop cooking, then transfer to a large bowl. Add arugula to beans. Drain onion slices and pat dry.
  • Make dressing and toss salad:
  • Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified.
  • Cut beef into thin slices.
  • Add onion slices, beef, and enough dressing to arugula and beans to just coat and toss to combine well.

MUSTARD-CRUSTED BEEF TENDERLOIN WITH SAUCE ROBERT



MUSTARD-CRUSTED BEEF TENDERLOIN WITH SAUCE ROBERT image

Categories     Beef     Dinner

Yield 8 servings

Number Of Ingredients 11

1 whole beef tenderloin, cleaned (the butcher can do this for you), 6 to 8 pounds
Salt and freshly ground black pepper
Olive oil
1 1/2 cup panko bread crumbs
2 tablespoons unsalted butter, melted
3 1/2 tablespoons Dijon mustard
1/4 cup minced shallots
1/2 cup dry white wine
1 1/2 cup reduced beef stock (it should have body and be a little thick)
1/2 Lemon
2 tablespoons parsley, minced

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.

HORSERADISH AND MUSTARD-CRUSTED BEEF TENDERLOIN



Horseradish and Mustard-Crusted Beef Tenderloin image

Number Of Ingredients 5

2 tablespoons Dijon Mustard
1 tablespoon Prepared Horseradish
2 pounds Ceneter-Cut Beef Tenderloin, Trimmed
1/2 cup Dry Breadcrumbs
1 ounce Cooking Spray

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:

  • Tenderloin Selection: Choose a tenderloin roast that is at least 2 inches thick for a medium-rare or medium doneness. A thicker roast will allow for a more even cook.
  • Mustard Crust Preparation: Ensure that the mustard crust mixture is spread evenly over the entire surface of the tenderloin. This will help create a flavorful and well-browned crust.
  • Searing Technique: Sear the tenderloin in a hot skillet or over high heat on a grill to create a flavorful crust. Make sure to sear all sides of the roast to ensure even cooking.
  • Resting the Roast: After cooking, let the tenderloin rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
  • Accompaniments: Serve the mustard-crusted tenderloin with your favorite sides such as roasted vegetables, mashed potatoes, or a simple green salad.

Conclusion:

Mustard-crusted beef tenderloin is a flavorful and impressive dish that is perfect for special occasions or a delightful dinner party. By following these tips and the recipe instructions, you can easily create a tender and juicy tenderloin with a delicious mustard crust. Enjoy this culinary delight with your loved ones and savor the burst of flavors in every bite.

Related Topics