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Beef Tenderloin With Shallot Mustard Sauce

Recipe photo courtesy of Lisa Hubbard

We used a mixture of smooth and grainy mustards, but you may choose either.

Source: Martha Stewart Living, November 2000



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How would you rate this recipe?
  • lschop
    11 MAY, 2015
    Love this recipe. It's so easy and so delicious!
  • MS10704022
    1 MAR, 2010
    This recipe is flawless. The meat prep is perfect (taking it out at 135
  • PeakToCreek
    12 FEB, 2009
    The balsamic killed the sauce for me... and generally I am a big balsamic fan. Found it way too overpowering for such a gorgeous piece of meat.
  • nytefalle
    27 APR, 2008
    To serve more people, I'd recommend cooking multiple roasts, 2-3, as opposed to one large one and leaving on in a few minutes longer for those wanting a more well done piece. Then either make the sauce in multiple pans or after deglazing, combine it all in one pan. It will take a little longer for the sauce to reduce. Grainy and smooth mustards worked wonderfully and was well received even by those that weren't mustard fans.
  • nytefalle
    27 APR, 2008
    I made a 3.5lb tenderloin last night and it came out perfectly. It was too long to fit into any of my pans straight, so I browned it on a grill pan and then put it into my largest pan to cook in the oven. After adding the shallots, I used a probe and cooked until the temperature reached 145 deg F, just under 20 minutes. The center was medium and the ends closer to medium-well.
  • NancyNfromNaperville
    2 JAN, 2008
    I'd like to make this recipe for my family for Christmas, 2008. How can I up this recipe to feed 14. I assume I will need at least a 7 lb tenderloin and am uncertain how to calculate the cooking time. In addition, will the end pieces be more medium well than medium? This would work nicely because one family member wants everything cremated:) Thanks in advance

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