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.
Calories:205 (40% from fat)
Fat:9g (sat 3.3g,mono 3.6g,poly 0.6g)
Prep this entr�e 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (9g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 4 (22%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 74.4mg||3 %|
|Potassium 16.7mg||0 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.6g|
|Protein 0.7g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 18
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