Festive Beef Tenderloin


"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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1 h 40 m servings 465 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 473 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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).


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