Horseradish and Mustard-Crusted Beef Tenderloin |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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I've been cooking for longer than I care to mention, but it is only recently that I tried roasting Beef Tenderloin. Although it is a little more expensive, it is well worth the extra money. In my opinion, you won't find a more flavourful cut of beef. And as for leftovers.....well, I doubt it. ;) If you want to ''wow' someone, this is the *perfect* cut for the job. This has been slightly modified from a Cooking Light recipe. Note: Prep time doesn't not include refrigeration time. Ingredients:
2 tablespoons dijon mustard |
1 tablespoon prepared horseradish |
1 tablespoon peppercorn, crushed |
3 lbs beef tenderloin, trimmed |
1/2 cup dry breadcrumbs |
cooking spray |
Directions:
1. Combine mustard, crushed peppercorns and horseradish.
2. Spread evenly over tenderloin.
3. Pat bread crumbs onto mustard mixture.
4. Cover with plastic wrap and refrigerate anywheres from 3 to 24 hours.
5. Preheat oven to 350°.
6. Unwrap tenderloin.
7. Place tenderloin in a shallow casserole dish or roasting pan, coated with cooking spray.
8. Bake for approximately 2 hour. (Medium - Well).
9. Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.
10. Enjoy!
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