The Centerpiece of Jeri's Birthday Dinner

Certified Angus Beef Tenderloin from Main Street Market

Mustard-Roasted Beef Tenderloin

Steve and I serve beef tenderloin often – especially for parties or company. Everyone loves it, it is very simple to prepare and cook, and can easily be served at room temperature, eliminating some of the last minute stress of serving dinner to a lot of people.

When Steve’s mom requested tenderloin for her birthday dinner, I looked for a different way to prepare it. We usually rub olive oil over the meat and season with kosher salt and freshly ground pepper – roast on the grill or on convection bake in the oven for 45 minutes – and it is done. Let it rest for 15 minutes – or longer – slice, pair with several types of mustard, mayonnaise and/or horseradish sauce and you’ve got a great entree.

For Jeri’s birthday we tried a new recipe:

4 pound Certified Angus Beef Tenderloin, tied (We used CAB – it was Jeri’s birthday, after all!)

Coarse salt and freshly ground pepper

4-6 tablespoons unsalted butter, softened

2 tablespoons stone-ground mustard

1 tablespoon dijon mustard

Let the beef stand at room temperature for 1 hour. Preheat oven to 425 degrees. Season beef all over with salt and pepper. Make a paste with the butter and mustards; spread on the roast. Put the roast on a rack in a foil-lined pan, or on a parchment-lined baking sheet. Roast until thermometer reads 135 – 140 – about 45 minutes. Let rest 15 minutes before slicing.

We also made a simple sauce to accompany the beef. Whip 1/2 cup heavy cream until peaks form. Fold in 2 tablespoons stone-ground mustard and 1 tablespoon dijon mustard – the same as used for the beef. Yummy!

We will definitely use this recipe again! Steve has had requests to tie tenderloins and thought it was a bit pointless, but the presentation is different. The beauty of serving tenderloin to guests is the ease of preparation – and the leftovers! The worst thing you can do to tenderloin is overcook it – but a good instant-read thermometer is a tool every kitchen should have.


  1. K

    A similar recipe works great for pork tenderloin also. A bit more mustard, and the dish I was served used olive oil instead of butter. Hit it with high heat to sear and get a bit of crust, then turn down to cook thoroughly (’cause it’s pork.)



Leave a Reply

Your email address will not be published. Required fields are marked *

20 − 18 =