Beef
Mustard-Glazed Beef Tenderloin with Green Bean Salad
Today I bring you a very healthy and delicious summer salad! This recipe is my entry into Part II of the Saucy Mama Sliced Contest. I made it through round one in the Appetizer Category with my Cheddar Bacon Biscuits and am honored to be competing against the other 15 bloggers. Go here to see their recipes – it’s worth your time!
Whether I win or not – this experience has been so fun as we are introduced to a secret ingredients to incorporate in our recipes each round. This week’s secret ingredient is…
BEANS!
Oh my – the possibilities were endless with so many bean choices – fava beans, black beans, kidney beans, lima beans…but I went for fresh green beans! The green beans at the farmer’s market were calling my name.
Yesterday, we celebrated my granddaughter’s graduation with a big party full of picnic food. Food that is good but not necessarily good for you – hot dogs, cheesy potatoes, pulled pork and cupcakes. Today we needed a healthy meal and here’s what I came up with.
I had three different flavors of the Saucy Mama mustards to choose from – Creamy Garlic, Hatch Chili and Dill. In this recipe, the Dill and Hatch Mustard were a perfect match to the ingredients I was using.
Let’s start with the salad. It’s a fresh salad using the peppery taste of arugula, radishes, red onions and blanched green beans topped with a mustard vinaigrette using the Saucy Mama Dill Mustard.
I steamed the fresh green beans for a few minutes until crisp-tender and then blanched them in ice water to stop the cooking.
The vinaigrette is fresh and tart incorporating the “Dilliness” of the mustard with fresh lemon juice and white wine vinegar. Make the dressing, prepare the salad and set aside while you make the masterpiece of the meal…the tenderloin!
The tenderloin is crusted with a wonderful sweet mustard glaze using Saucy Mama’s Hatch Chili Mustard which adds a little heat to compliment the sweetness of brown sugar and the tart of the lemon.
Take a 1 lb. beef tenderloin tied roast and season it generously with kosher salt and fresh cracked pepper. Brown the meat in hot oil on both sides for about two minutes.
Place in oiled roasting pan and coat with the tangy mustard sauce. Bake in a 425 degree oven until internal temperature is around 130 degrees. Remove from oven and let sit until room temperature.
Slice the cooled tenderloin thinly (I prefer the meat refrigerator-cold) and plate it up along the salad. Enjoy this wonderful summer meal – this would be an easy and elegant dinner for guests!
Please note that as part of my participation in this contest – I’m offering a special giveaway and discount on these wonderful mustards!
THE GIVEAWAY!
As a participant in the Saucy Mama Recipe Contest, they have generously offered my readers a chance to win one of their mustard samplers. So here’s how you can win – simply Pin It to Win It! If you pin this post on your Pinterest page – you will be eligible to win! Leave a comment below that you’ve pinned this recipe and you will be entered. A winner will be selected at the end of the contest on July 14, 2013. Check out my Pinterest page too! You’ll find great recipes and inspiration!
THE DISCOUNT!
Wait! There’s more! If you can’t wait to win the mustard sampler – you can receive a 25% discount on your purchase through the Saucy Mama’s Online Store. Simply use the code “LIN25″ during checkout.
- 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
- DRESSING:
- 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
- Make dressing by whisking together vinegar, lemon juice, Saucy Mama Dill Mustard, salt, pepper and a pinch of dried dill.
- Set aside.
- Pre-heat oven to 425 degrees.
- Prepared mustard sauce for beef by combining Saucy Mama Hatch Chili Mustard, brown sugar, dry mustard, lemon zest and black pepper.
- Bring tenderloin to room temperature, pat dry and sprinkle generously with Kosher salt and cracked black pepper.
- Sear tenderloin on both sides in oil in a hot heavy skillet for about 2 minutes.
- Place in an oiled roasting pan and coat with mustard sauce.
- 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).
- Remove from oven and let sit until cooled. (You can chill the beef in the refrigerator or serve at room temperature.)
- Prepare salad and drizzle with mustard vinaigrette.
- Serve sliced tenderloin alongside the salad.
