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

Name: Mustard-Crusted Beef Tenderloin with Arugula, Red Onion, and Wax Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup coarse-grain mustard; 3/4 teaspoon dry mustard; 2 1/4 teaspoons packed dark brown sugar; 3/4 teaspoon coarsely ground black pepper; 1/2 teaspoon finely grated fresh lemon zest; 1 (1-lb) trimmed beef tenderloin roast, tied; 1 tablespoon vegetable oil; 1 small red onion (1/4 lb), thinly sliced; 1/2 lb wax or green beans, cut diagonally into 2-inch pieces; 4 oz baby arugula (4 cups); 1 1/2 tablespoons balsamic vinegar; 1 tablespoon fresh lemon juice; 1/4 teaspoon Dijon mustard; 1/4 cup olive oil

Servings: persons

1/4 cup coarse-grain mustard
3/4 teaspoon dry mustard
2 1/4 teaspoons packed dark brown sugar
3/4 teaspoon coarsely ground black pepper
1/2 teaspoon finely grated fresh lemon zest
1 (1-lb) trimmed beef tenderloin roast, tied
1 tablespoon vegetable oil
1 small red onion (1/4 lb), thinly sliced
1/2 lb wax or green beans, cut diagonally into 2-inch pieces
4 oz baby arugula (4 cups)
1 1/2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/4 teaspoon Dijon mustard
1/4 cup olive oil

1
Preheat oven to 425F.
2
Stir together mustards, brown sugar, pepper, and lemon zest.
3
Pat beef dry and season generously with salt.
4
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.
5
Transfer to an oiled shallow baking pan and coat with mustard mixture.
6
Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125F for medium-rare, 15 to 20 minutes.
7
Transfer to a cutting board and let stand until cool, at least 45 minutes.
8
Chill onion slices in water to cover 30 minutes.
9
Cook beans in boiling salted water until crisp-tender, about 5 minutes.
10
Drain beans in a colander and rinse under cold water to stop cooking, then transfer to a large bowl.
11
Add arugula to beans.
12
Drain onion slices and pat dry.
13
Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste.
14
Add oil in a slow stream, whisking until emulsified.
15
Cut beef into thin slices.
16
Add onion slices, beef, and enough dressing to arugula and beans to just coat and toss to combine well.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup coarse-grain mustard, 3/4 teaspoon dry mustard, 2 1/4 teaspoons packed dark brown sugar, 3/4 teaspoon coarsely ground black pepper, and more.

Yes, Mustard-Crusted Beef Tenderloin with Arugula, Red Onion, and Wax Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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