Today’s delicious recipe feature is Mustard-Crusted Beef Tenderloin with Arugula, Red Onion and Wax Bean Salad. Coarse grain mustard is combined with a great mix of seasonings to create a wonderful beef masterpiece that’s coupled with a simple salad and dressing. Add your favorite potato or rice dish and you’ll have a complete meal. Healthy and joyous eating!
Mustard-Crusted Beef Tenderloin with Arugula, Red Onion and Wax Bean Salad (Recipe courtesy epicurious.com)
- ¼ cup coarse-grain mustard
- ¾ tsp. dry mustard
- 2¼ tsps. packed dark brown sugar
- ¾ tsp. coarsely ground black pepper
- ½ tsp. finely grated fresh lemon zest
- 1 (1-lb.) trimmed beef tenderloin roast, tied
- 1 tbsp. vegetable oil
- 1 small red onion (1/4 lb.), thinly sliced
- ½ lb. wax or green beans, cut diagonally into 2-inch pieces
- 4 oz. baby arugula (4 cups)
- 1½ tbsps. balsamic vinegar
- 1 tbsp. fresh lemon juice
- ¼ tsp. Dijon mustard
- ¼ cup olive oil
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 baking pan and coat with mustard mixture. Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes. Transfer to a cutting board and let stand until cool, at least 45 minutes.
Prepare salad while beef is roasting:
Chill onion slices in water to cover 30 minutes. Cook beans in boiling salted water until crisp-tender, about 5 minutes. Drain beans in a colander and rinse under cold water to stop cooking, then transfer to a large bowl. Add arugula to beans. Drain onion slices and pat dry.
Make dressing and toss salad:
Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified.
Serving yield = 4 servings.