Photo: Randy Mayor; Styling: Lindsey Lower

Mustard-Tarragon Beef Tenderloin

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.

Cooking Light MARCH 2014

  • Yield: Serves 12 (serving size: about 2 ounces)
  • Hands-on:15 Minutes
  • Total:10 Hours


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 111
  • Fat: 4.3g
  • Saturated fat: 1.6g
  • Sodium: 190mg

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Mustard-Tarragon Beef Tenderloin recipe