Beef Tenderloin Steaks Topped with Horseradish and Dijon Mustard

Beef Tenderloin Steaks Topped with Horseradish and Dijon Mustard

B.J. 0

"Taste buds rejoice! Tender steaks of beef tenderloin get the royal treatment with herbs and a horseradish and Dijon mustard coating. Prep this entree for marinating a day ahead and then just bake it in the oven."


8 h 40 m {{adjustedServings}} servings 465 cals
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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 473 mg
  • 19%

Based on a 2,000 calorie diet

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  1. Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
  2. Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
  3. Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).
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  1. 17 Ratings


I used this recipe for as a crust for a whole beef tenderloin and it was amazing!!! I seared the roast first then coated with the ingredients and baked. Fabulous blend of flavors!

This turned out great, loads of flavor and tender. May cook covered next time. Delish!

Wonderful, tender and great flavor! The horseradish taste is very minimal, but the combination of all the ingredients makes a delicious taste overall.