Mustard-Crusted Beef Tenderloin

This is a perfect entree for the holidays and easy to do for any novice in the kitchen. Your guests will be impressed and delighted to be served such a treat. This is what the holidays are about.

Serves 6

1 beef tenderloin (3-1/2 pounds), tied together with kitchen twine at 2-inch intervals
Coarse salt and freshly ground pepper
4-6 Tbsp. unsalted butter, softened
2 Tbsp. stone-ground mustard
1 Tbsp. Dijon mustard

1. Let beef stand at room temperature for 1 hour.

2. Preheat oven to 425 degree. Season beef all over with salt and pepper. Whisk together butter and mustards; coat beef all over with mixture.

We doubled the recipe when we made this for our Christmas party of 12 guests.

3. Roast in the upper third of the oven until an instant-read thermometer inserted into the center reaches 120 degrees (for medium-rare), about 40 minutes (time will vary depending on thickness of cut).

4. Let rest for 10-15 minutes before slicing.

Creamy Mustard Sauce

Whisk 1/2 cup heavy cream until soft peaks form. Fold in 2 Tbsp. stone-ground mustard and 1 Tbsp. Dijon mustard. Makes 1-1/2 cups to serve with meat.

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