Triple Mustard Roasted Beef Tenderloin

This recipe uses three kinds of mustard: dijon, yellow mustard, and course-ground seeded mustard, to create a flavorful rub for beef tenderloin. This is a recipe where having a thermometer really comes in handy so you can check the internal temperature without having to cut into the center.  Try to resist the urge to slice the tenderloin as soon as you take it out and let it sit for 10 minutes before serving (based on my cutting board I don’t think I waited long enough.)  There is a good explanation of why you should let your cooked meat rest here at Serious Eats.

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What to buy (serves 3-4):

  • 1 beef tenderloin (about 3 pounds)
  • salt and pepper
  • 4 tablespoons unsalted butter, softened
  • 2 garlic cloves, minced
  • 2 tablespoons course ground seeded mustard
  • 2 tablespoons Dijon mustard
  • 2 tablespoons yellow mustard

What to do:

  • preheat oven to 425 degrees
  • season beef all over with salt and pepper
  • combine butter, garlic and mustards and rub beef all over with mixture
  • roast in oven until a thermometer inserted into the center reaches 135 degrees (for rare) to 140 degrees (for medium-rare), about one hour but the time will vary depending how big a tenderloin you’re using
  • let rest for 10-15 minutes before slicing

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