Randy Mayor
Yield
8 servings (serving size: 3 ounces)

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.

How to Make It

Step 1

Combine mustard and horseradish; spread evenly over tenderloin. Pat breadcrumbs into mustard mixture. Wrap tenderloin in plastic wrap; refrigerate 1 to 24 hours.

Step 2

Preheat oven to 400°.

Step 3

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.

Chef's Notes

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.

Ratings & Reviews

Easy and delicious

JessicaJJM
January 24, 2017
Followed the directions exactly. So easy and tasted great. Served with salad. Easy Monday dinner. 

nicole2's Review

nicole2
December 26, 2010
Was the perfect recipe for Christmas dinner.

ejohnsoz's Review

CookinConner
January 02, 2010
Terrific. My husband and I had this for dinner and it was excellent. It had to cook about twice as long as the recipe said, but our oven is wonky so that could have been it. An excellent dinner, and very good leftovers as well. I would make this for company.

CookinConner's Review

ejohnsoz
December 27, 2008
We served this for Christmas dinner and it was perfect. First and most importantly, it was easy (who wants to be doing something complicated and time consuming on Christmas!) and secondly, it was absolutley delicious! The mustard and horseradish was not overpowering - it was just enough. And you can never go wrong with beef tenderloin.