Prep this entrée up to a day ahead, then just pop it in the oven. It'll be ready in only 35 minutes. Be sure to ask for a center-cut beef tenderloin, which has a consistent width and cooks more evenly than a piece with a tapered end.
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 (2-pound) center-cut beef tenderloin, trimmed
1/2 cup dry breadcrumbs
How to Make It
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.
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Terrific. My husband and I had this for dinner and it was excellent. It had to cook about twice as long as the recipe said, but our oven is wonky so that could have been it. An excellent dinner, and very good leftovers as well. I would make this for company.
We served this for Christmas dinner and it was perfect. First and most importantly, it was easy (who wants to be doing something complicated and time consuming on Christmas!) and secondly, it was absolutley delicious! The mustard and horseradish was not overpowering - it was just enough. And you can never go wrong with beef tenderloin.
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