Mustard-Roasted Beef Tenderloin
If your meat is not a thick center cut, the cooking time will be less. Letting the roast rest allows the juices to distribute.
- Total Time:
- Servings: 6
Source: Martha Stewart Living, December 2011
- 1 beef tenderloin (3 1/2 pounds), tied together with kitchen twine at 2-inch intervals
- Coarse salt and freshly ground pepper
- 4 to 6 tablespoons unsalted butter, softened
- 2 tablespoons stone-ground mustard
- 1 tablespoon Dijon mustard
Let beef stand at room temperature for 1 hour.
Preheat oven to 425 degrees. Season beef all over with salt and pepper. Whisk together butter and mustards; coat beef all over with mixture. Roast on a parchment-lined baking sheet in the upper third of the oven until an instant-read thermometer inserted into the center reaches 135 degrees (for rare) to 140 degrees (for medium-rare), about 40 minutes (time will vary depending on thickness of cut). Let rest for 15 minutes before slicing.