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Randy Mayor Photo by: Randy Mayor

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.

Cooking Light DECEMBER 2004

  • Yield: 8 servings (serving size: 3 ounces)

Ingredients

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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • 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
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Horseradish and Mustard-Crusted Beef Tenderloin Recipe

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