READY IN 8+ hrs

Beef Tenderloin Steaks Topped with Horseradish and Dijon Mustard

Read Reviews (12)

"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." — B.J.

Directions

Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 8 hrs 40 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 20, 2009

I used this recipe for as a crust for a whole beef tenderloin and it was amazing!!! I seared the roast first then coated with the ingredients and baked. Fabulous blend of flavors!

—T Fab

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Most Helpful Critical Review

Dec 29, 2009

I thought after looking over the ingredients that this was going to turn out great. I was wrong. I think this is one of those "you either love it or hate it" recipes. I rubbed the steaks and let them marinate then grilled them - the flavor combination left little to be desired.

—Jillian

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16 Ratings

Feb 15, 2007

This turned out great, loads of flavor and tender. May cook covered next time. Delish!

—hwaggs

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Jun 26, 2007

Wonderful, tender and great flavor! The horseradish taste is very minimal, but the combination of all the ingredients makes a delicious taste overall.

—Jeremy's Personal Chef

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Mar 21, 2007

This was great! I prepped the steaks the night before and it was so easy to just throw in the oven the next day. Steaks were tender and very flavorful. Husband loved it! I used a roasting rack in a baking dish, but will try grilling these next time.

—miley12

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Nov 20, 2007

So delicious for such a quick recipe! The steaks came out wonderfully tender and the flavor is perfect after marinating overnight. My husband loved them-- used wasabi b/c we had that (same difference).

—davidandlashawne

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Feb 22, 2010

Lots of flavor. Only let it marinade for an hour though, would like to try marinading longer

—anwalewski

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Jul 04, 2011

Not really topped with, but infused with Horseradish and Dijon... Found this to have good flavor. Next time I will top with the marinade that I've set aside just for this purpose... I did grill this rather than roast in the oven..., a beautiful piece of beef deserves more respect that hiding in an oven for 30 to 60 minutes... British / English style. A good recipe when some cooking technique changes are applied to fit the American palate.

—Terry E.

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Nutrition

Calories
465 kcal
23%

Carbohydrates
2.4 g
< 1%

Cholesterol
119 mg
40%

Fat
34.5 g
53%

Fiber
0.3 g
1%

Protein
33.6 g
67%

Sodium
473 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Beef Tenderloin Steaks Topped with Horseradish and Dijon Mustard

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 465
Calories from Fat: 311

% Daily Value *
Total Fat 34.5g 53 %
** Saturated Fat 13.6g 68 %
Cholesterol 119mg 40 %
Sodium 473mg 19 %
** Potassium 488mg 14 %
Total Carbohydrates 2.4g < 1 %
Dietary Fiber 0.3g 1 %
Protein 33.6g 67 %
** Sugars 0.3g
Vitamin A < 1 %
** Vitamin C 2 %
Calcium 3 %
Iron 48 %
** Thiamin 13 %
** Niacin 81 %
** Vitamin B6 22 %
** Magnesium 12 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.