New This Month

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.

  • Prep:
  • 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


  1. Let beef stand at room temperature for 1 hour.

  2. 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.

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