HORSERADISH AND MUSTARD-CRUSTED BEEF TENDERLOIN

From Cooking Light Magazine, December 2004.

Ingredients:
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 (2-pound) center-cut beef tenderloin, trimmed
1/2 cup dry breadcrumbs
Cooking spray

Directions:

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

Preheat oven to 400.

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.

8 servings (serving size: 3 ounces)



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