Beef Tenderloin Steaks Topped with Horseradish and Dijon Mustard

Name: Beef Tenderloin Steaks Topped with Horseradish and Dijon Mustard
Prep time: 8 h 40 min
Cook time: 8 h 40 min
Total time: 8 h 40 min
Yield: 2
Cuisine: Global
Ingredients: 454 grams beef tenderloin steaks; 0 teaspoons black pepper; 1 Tbsp Dijon mustard; 0 teaspoons dried basil; 2 teaspoons horseradish; 2 servings Salt to taste; 0 teaspoons dried tarragon leaves; 0 teaspoons dried thyme leaves

Beef Tenderloin Steaks Topped with Horseradish and Dijon Mustard might be just the main course you are searching for. This recipe serves 2. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 344 calories, 51g of protein, and 14g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up beef tenderloin steaks, basil, salt, and a few other things to make it today. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes around 8 hours and 40 minutes. If you like this recipe, take a look at these similar recipes: Horseradish and Mustard-Crusted Beef Tenderloin, Horseradish and Mustard-Crusted Beef Tenderloin, and Seared Beef Tenderloin with Mustard-Horseradish Sauce.

Instructions

Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper.

Ingredients you will need

Horseradish

Tarragon

Pepper

Basil

Thyme

Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.

Ingredients you will need

Spread

Steak

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Glass Baking Pan

Oven

Unwrap steaks and sprinkle with salt to taste.

Ingredients you will need

Steak

Salt

Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).

Equipment you will use

Baking Pan

Oven

Equipment

Ingredients

Servings:

454grams

beef tenderloin steaks 0teaspoons

black pepper 1Tbsp

Dijon mustard 0teaspoons

dried basil 2teaspoons

horseradish 2servings

Salt to taste 0teaspoons

dried tarragon leaves 0teaspoons

dried thyme leaves

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Tenderloin Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Moet & Chandon White Star () with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Moet & Chandon White Star ()

White Star is a softer champagne. It is well balanced and harmonious, with subtle aromas of warm toast and gingerbread. The finish is sustained with a hint of honey.