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

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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