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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: 10 mins
    total time: 1 hour 5 mins
  • servings: 6
Photography: Jonathan Lovekin




  • 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. Step 1

    Let beef stand at room temperature for 1 hour.

  2. Step 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.

Martha Stewart Living, December 2011