Horseradish and Mustard-Crusted Beef Tenderloin

Horseradish and Mustard-Crusted Beef Tenderloin Recipe
Randy Mayor
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.


8 servings (serving size: 3 ounces)

Recipe from

Cooking Light

Nutritional 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


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


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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