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Categories:
beef tenderloin freshly ground black pepper cooking spray mustard horseradish bread breadcrumbs parsley olive oil salt freshly ground pepper garlic
Viewed: 52 - Published at: 4 years agoIngredients
- 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 French bread breadcrumbs
- 1 tablespoon chopped fresh parsley
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 garlic cloves, minced
Method
- Preheat oven to 400°.
- 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.
- Combine mustard and horseradish; spread onto beef. Combine breadcrumbs and remaining 5 ingredients; pat onto beef, pressing firmly. Coat beef with cooking spray. Insert meat thermometer into center of beef. Bake at 400° for 35 to 40 minutes or until temperature registers 145° (medium-rare) to 160° (medium).
- Place beef on a platter; cover with foil. Let stand 10 minutes before slicing. YIELD: 7 servings (serving size: 3 ounces cooked beef)
