Taste buds rejoice! Tender steaks of beef tenderloin get the royal treatment with herbs and a horseradish and Dijon mustard coating. Prep this entree for marinating a day ahead and then just bake it in the oven.

B.J.

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
2
Yield:
2 8-ounce steaks
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir mustard, horseradish, basil, thyme, tarragon, and black pepper together in a small bowl; spread evenly over one side and around the edges of the steaks. Wrap steaks individually with plastic wrap and refrigerate 1 to 24 hours.

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  • Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil and set a roasting rack into the dish.

  • Remove steak from plastic wrap; season with salt. Put steaks onto the roasting rack.

  • Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Nutrition Facts

466 calories; protein 33.6g 67% DV; carbohydrates 2.4g 1% DV; fat 34.5g 53% DV; cholesterol 119mg 40% DV; sodium 279.5mg 11% DV. Full Nutrition
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