Mustard Crusted Beef Tenderloin Recipe

Rotisserie Beef Tenderloin with Horseradish Mustard …

WEBDec 15, 2015 · Refrigerate overnight, or for up to 48 hours. Truss and spit the beef, then coat with mustard: One hour before cooking, remove the …

1. Season the roast evenly with the salt and pepper. Refrigerate overnight, or for up to 48 hours.
2. One hour before cooking, remove the tenderloin from the refrigerator. Fold the tail of the tenderloin over and truss it to even out the thickness on the thin end of the roast. Cut the roast in half, truss the two pieces together, then skewer on the rotisserie spit, running the spit between the pieces of tenderloin and securing them with the spit forks. Whisk the mustard, garlic and thyme, then brush all over the trussed tenderloin. Let the beef rest at room temperature until it is time to grill.
3. Set up the grill for indirect high heat (450°F or higher). On my Weber Summit, I remove the grill grates and preheat the grill with all burners on high for 15 minutes. Then I turn off all but the outer burners – burners 1 and 6 – and turn on the rotisserie burner to high.
4. Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the tenderloin. Close the lid and cook with the lid closed as much as possible. (If you have an infrared rotisserie burner, turn it off after the beef is browning well, about 30 minutes, and let the burners in the main body of the grill finish cooking the beef.) The tenderloin is done when it reaches 120°F in its thickest part for medium rare, about 45 minutes. (Cook to 115°F for rare, 130 ° F for medium.)

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Horseradish and MustardCrusted Beef Tenderloin Recipe

WEBNov 24, 2004 · Combine mustard and horseradish; spread evenly over tenderloin. Pat breadcrumbs into mustard mixture. Wrap tenderloin in …

1. Combine mustard and horseradish; spread evenly over tenderloin. Pat breadcrumbs into mustard mixture. Wrap tenderloin in plastic wrap; refrigerate 1 to 24 hours.
2. Preheat oven to 400°.
3. Remove and discard plastic wrap from tenderloin. Place tenderloin on a broiler pan coated with cooking spray. Bake at 400° for 25 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.

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