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Horseradish and Mustard-Crusted Beef Tenderloin

Randy Mayor
Yield 8 servings (serving size: 3 ounces)
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.

Ingredients

  • 2 tablespoons Dijon mustard
  • 1 tablespoon prepared horseradish
  • 1 (2-pound) center-cut beef tenderloin, trimmed
  • 1/2 cup dry breadcrumbs
  • Cooking spray

Nutrition Information

  • calories 205
  • caloriesfromfat 40 %
  • fat 9 g
  • satfat 3.3 g
  • monofat 3.6 g
  • polyfat 0.6 g
  • protein 24.1 g
  • carbohydrate 5.5 g
  • fiber 0.4 g
  • cholesterol 63 mg
  • iron 1.8 mg
  • sodium 199 mg
  • calcium 37 mg

How to Make It

  1. Combine mustard and horseradish; spread evenly over tenderloin. Pat breadcrumbs into mustard mixture. Wrap tenderloin in plastic wrap; refrigerate 1 to 24 hours.

  2. Preheat oven to 400°.

  3. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.