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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 |
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- 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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