Beef Tenderloin with Horseradish-Mustard Crust

We replaced the plain white breadcrumbs with whole wheat breadcrumbs in this recipe to take advantage of the extra fiber. It takes about 1 1/2 slices of bread to make 1 cup breadcrumbs.

Yield: 7 servings (serving size: 3 ounces)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 0.0%
  • Fat: 9g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 20.3g
  • Carbohydrate: 4.5g
  • Fiber: 0.7g
  • Cholesterol: 57mg
  • Iron: 2.9mg
  • Sodium: 236mg
  • Calcium: 21mg


  • 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 whole wheat breadcrumbs
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced


  1. 1. Preheat oven to 400°.
  2. 2. 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.
  3. 3. Combine mustard and horseradish; spread onto beef. Combine breadcrumbs and next 5 ingredients; pat onto beef, pressing firmly. Coat beef with cooking spray. Bake at 400° for 35 to 40 minutes or until a meat thermometer registers 145° (medium-rare) to 160° (medium).
  4. 4. Place beef on a platter; cover with foil. Let stand 10 minutes before slicing.
  5. carbo rating: 4
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