Horseradish and Mustard-Crusted Beef Tenderloin

Prep this entrée up to a day ahead, then just pop it in the oven. It'll be ready in only 35 minutes. Be sure to ask for a center-cut beef tenderloin, which has a consistent width and cooks more evenly than a piece with a tapered end.

Yield: 8 servings (serving size: 3 ounces)

Ingredients

• 2  tablespoons  Dijon mustard
• 1  tablespoon  prepared horseradish
• 1  (2-pound) center-cut beef tenderloin, trimmed
• 1/2  cup  dry breadcrumbs
• Cooking spray

Preparation

Combine mustard and horseradish; spread evenly over tenderloin. Pat breadcrumbs into mustard mixture. Wrap tenderloin in plastic wrap; refrigerate 1 to 24 hours.

Preheat oven to 400°.

Remove and discard plastic wrap from tenderloin. Place tenderloin on a broiler pan coated with cooking spray. Bake at 400° for 25 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.

Nutritional Information

Calories:

205 (40% from fat)

Fat:

9g (sat 3.3g,mono 3.6g,poly 0.6g)

Protein:

24.1g

Carbohydrate:

5.5g

Fiber:

0.4g

Cholesterol:

63mg

Iron:

1.8mg

Sodium:

199mg

Calcium:

37mg