Mustard-Crusted Beef Tenderloin

Ingredients:

• 1/4 cup coarse whole-grain Dijon mustard
• 2 tsp. honey
• 3/4 tsp. dry mustard
• 3/4 tsp. freshly ground black pepper
• 1/2 tsp. grated orange zest
• 1/2 tsp. grated lemon zest
• 1 tbsp. extra-virgin olive oil
• 1 (1 lb.) beef tenderloin

Makes 4 Servings

1. Preheat the oven to 425 F. In a small bowl, combine the whole-grain mustard, honey, dry mustard, pepper, orange and lemon zest; set aside.
2. In a heavy, large skillet, heat olive oil over medium-high heat. Quickly brown the roast on all sides in the hot oil (about 2 minutes total). Transfer meat to a rack set in a shallow roasting pan. Spread mustard mixture over top and sides of roast. Insert an oven meat thermometer into the center of the roast.
3. Roast the beef for 35-45 minutes or until meat thermometer registers 140 F. Cover meat with foil and let stand for 10-15 minutes before slicing. The temperature of the meat after standing should be 145 F.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Who does not love steak? The combination of beef and mustard is so divine and it doesn't always have to be in the form of a burger. This is a new take on mustard-crusted beef. The mustard coating includes citrus zest, dry mustard and honey. I also added a pinch of salt and minced garlic for a touch more flavor. Besides, garlic always makes savory things better. You can use pork loin in place of the beef tenderloin as well as pork chops and sirloin steaks and your dinner will be just as delicious. Don't forget to let the meat rest for 10-15 minutes so the juices flow and it will be easier to cut.