Was the perfect recipe for Christmas dinner.
Horseradish and Mustard-Crusted Beef Tenderloin
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.
More From Cooking Light
- Calories: 205
- Calories from fat: 40%
- Fat: 9g
- Saturated fat: 3.3g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 0.6g
- Protein: 24.1g
- Carbohydrate: 5.5g
- Fiber: 0.4g
- Cholesterol: 63mg
- Iron: 1.8mg
- Sodium: 199mg
- Calcium: 37mg
- 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.
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.
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