Mustard-Tarragon Beef Tenderloin

Photo: Randy Mayor; Styling: Lindsey Lower
Chilling the meat overnight and slicing it thinly the next day gives the rub more time to flavor the meat. This is a great make-ahead dish for parties; serve on toasted baguette with horseradish sauce and arugula.

Yield:

Serves 12 (serving size: about 2 ounces)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 10 Hours

Nutritional Information

Calories 111
Fat 4.3 g
Satfat 1.6 g
Sodium 190 mg

Ingredients

1/4 cup grated yellow onion
2 tablespoons dry mustard
2 teaspoons grated orange rind
1 1/2 tablespoons brown sugar
1 teaspoon kosher salt
4 garlic cloves, grated
1 (2-pound) beef tenderloin roast, trimmed
1/4 cup chopped fresh tarragon

Preparation

1. Preheat oven to 475°.

2. Combine the first 6 ingredients; massage mixture evenly onto roast. Place roast in a small roasting pan; bake at 475° for 20 minutes, turning after 10 minutes.

3. Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 30 minutes or until a thermometer registers 120°. Remove roast from oven, and place on a cutting board or work surface. Let rest at room temperature for 30 minutes; roll roast in chopped fresh tarragon.

4. Wrap roast in parchment paper, then in plastic wrap, and refrigerate for 8 hours or overnight. Cut into very thin slices for hors d'oeuvres.

Note:

Keith Schroeder,

March 2014