Festive Beef Tenderloin recipe

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Ingredients

1 tablespoon Dijon mustard
½ tablespoon prepared horseradish
¼ teaspoon dried basil
¼ teaspoon dried thyme
¼ teaspoon dried tarragon
¼ teaspoon ground black pepper
2 (8 ounce) steaks beef tenderloin steaks
salt to taste

Nutrition Info

465.5 calories
carbohydrate: 2.4 g
cholesterol: 119 mg
fat: 34.5 g
fiber: 0.3 g
protein: 33.6 g
saturatedFat: 13.6 g
servingSize: -
sodium: 279.5 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir mustard, horseradish, basil, thyme, tarragon, and black pepper together in a small bowl, spread evenly over one side and around the edges of the steaks. Wrap steaks individually with plastic wrap and refrigerate 1 to 24 hours.

  2. Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil and set a roasting rack into the dish.

  3. Remove steak from plastic wrap, season with salt. Put steaks onto the roasting rack.

  4. Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Recipe Yield

2 8-ounce steaks

Recipe Note

Taste buds rejoice! Tender steaks of beef tenderloin get the royal treatment with herbs and a horseradish and Dijon mustard coating. Prep this entree for marinating a day ahead and then just bake it in the oven.

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