Mustard Glazed Beef Tenderloin with Green Bean Salad
Recipe type: Entree, Summer Salads
Prep time: 
Cook time: 
Total time: 
Serves: 4
A delightful summer entree with the tang of mustard and fresh lemon!
  • 1 1-lb. beef tenderloin, tied
  • ¼ cup Saucy Mama Hatch Chili Mustard
  • ¾ tsp. dry mustard
  • 1 tbs. packed dark brown sugar
  • ½ tsp. cracked black pepper
  • ½ tsp. lemon zest
  • 1tbsp. vegetable oil
  • SALAD:
  • 1 small red onion, thinly sliced
  • ½ lb. fresh green beans, cut diagonally into 2 inch pieces
  • baby arugula
  • radishes, thinly sliced
  • slivered almonds
  • 2 tbsp. white wine vinegar
  • 1 tbsp. fresh lemon juice
  • 1 tsp. Saucy Mama Dill Mustard
  • ¼ cup olive oil
  • salt and pepper to taste
  • a pinch of dried dill
  1. Make dressing by whisking together vinegar, lemon juice, Saucy Mama Dill Mustard, salt, pepper and a pinch of dried dill.
  2. Set aside.
  3. Pre-heat oven to 425 degrees.
  4. Prepared mustard sauce for beef by combining Saucy Mama Hatch Chili Mustard, brown sugar, dry mustard, lemon zest and black pepper.
  5. Bring tenderloin to room temperature, pat dry and sprinkle generously with Kosher salt and cracked black pepper.
  6. Sear tenderloin on both sides in oil in a hot heavy skillet for about 2 minutes.
  7. Place in an oiled roasting pan and coat with mustard sauce.
  8. Roast beef in the oven until a meat thermometer registers 130 degrees (medium rare) for about 20-25 minutes (depending on the thickness of the roast).
  9. Remove from oven and let sit until cooled. (You can chill the beef in the refrigerator or serve at room temperature.)
  10. Prepare salad and drizzle with mustard vinaigrette.
  11. Serve sliced tenderloin alongside the salad.
Recipe by A Muse in My Kitchen at