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Tasty Recipes Festive Beef Tenderloin

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Festive Beef Tenderloin

"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."

Ingredients :

  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon prepared horseradish
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon ground black pepper
  • 2 (8 ounce) steaks beef tenderloin steaks
  • salt to taste

Instructions :

Prep : 10M Cook : 2M Ready in : 1H40M
  • 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.
  • 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).

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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