Beef Tenderloin with Horseradish-Mustard Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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We replaced the plain white breadcrumbs with whole wheat breadcrumbs in this recipe to take advantage of the extra fiber. It takes about 1 1/2 slices of bread to make 1 cup breadcrumbs. Ingredients:
1 3/4 pounds beef tenderloin, trimmed |
1/4 teaspoon freshly ground black pepper |
cooking spray |
1 1/2 tablespoons dijon mustard |
1 1/2 tablespoons prepared horseradish |
1 cup whole wheat breadcrumbs |
1 tablespoon chopped fresh parsley |
2 teaspoons olive oil |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
Directions:
1. Preheat oven to 400°.
2. Sprinkle tenderloin with pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add beef, and cook 10 minutes or until browned.
3. Combine mustard and horseradish; spread onto beef. Combine breadcrumbs and next 5 ingredients; pat onto beef, pressing firmly. Coat beef with cooking spray. Bake at 400° for 35 to 40 minutes or until a meat thermometer registers 145° (medium-rare) to 160° (medium).
4. Place beef on a platter; cover with foil. Let stand 10 minutes before slicing.
5. carbo rating: 4
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