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.
Recipe by Cooking Light March 2014
Credit: Randy Mayor; Styling: Lindsey Lower
111 calories; fat 4.3g; saturated fat 1.6g; sodium 190mg.