Mustard-Crusted Beef Tenderloin with Arugula, Red Onion, and Wax Bean Salad

Mustard-Crusted Beef Tenderloin with Arugula, Red Onion, and Wax Bean Salad
Photo by Victoria Pearson

Ingredients

  • 1 1-lb trimmed beef tenderloin roast, tied
  • ¼ teaspoon Dijon mustard
  • 1 tablespoon vegetable oil
  • 1 ½ tablespoons balsamic vinegar
  • 1 small red onion
  • ¼ cup olive oil
  • 2 ¼ teaspoons dark brown sugar
  • + 7 more ingredients
    • ¾ teaspoon coarsely ground black pepper
    • ½ pound wax or green beans
    • ½ teaspoon fresh lemon zest
    • ¼ cup coarse-grain mustard
    • ¾ teaspoon dry mustard
    • 4 ounces baby arugula
    • 1 tablespoon fresh lemon juice

Preheat oven to 425°F. Stir together mustards, brown sugar, pepper, and lemon zest. Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides, about 2 minutes total. Transfer to an oiled shallow ...

View full recipe at Epicurious

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