Beef Tenderloin With Horseradish-Mustard Crust



7 servings (serving size: 3 ounces cooked beef)

Recipe from

Oxmoor House

Nutritional Information

Calories 218
Fat 10.3 g
Satfat 3.4 g
Protein 24.8 g
Carbohydrate 5.3 g
Cholesterol 70 mg
Iron 3.4 mg
Sodium 235 mg
Caloriesfromfat 43 %
Fiber 0.5 g
Calcium 21 mg


1 3/4 pounds beef tenderloin, trimmed
1/4 teaspoon freshly ground black pepper
Cooking spray
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons prepared horseradish
1 cup French bread breadcrumbs
1 tablespoon chopped fresh parsley
2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 garlic cloves, minced


Preheat oven to 400°.

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)