Mustard Crusted Fillet Of Beef With Deli Salad Recipes

MUSTARD-CRUSTED BEEF TENDERLOIN

Steps:

• Preheat oven to 425°F
• Stir together mustards, brown sugar, pepper, salt and lemon zest.
• Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides.
• Transfer to an oiled shallow baking pan and coat with mustard mixture.
• Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes.
• Transfer to a cutting board and let stand until cool, at least 10 minutes.

FILET OF BEEF WITH MUSTARD-HERB CRUST

Steps:

• In small bowl, mix bread crumbs, 1/4 cup oil, the parsley, mint, 1/2 teaspoon salt and 1/2 teaspoon pepper; set aside.
• Adjust oven rack so top of beef will be 4 to 6 inches from heat. Set oven control to broil.
• Sprinkle beef with salt and pepper if desired. In 10-inch ovenproof skillet, heat 1 tablespoon oil and the butter over medium-high heat until butter is melted and no longer sizzles. Cook beef in oil mixture 5 minutes or until browned. Flip and cook 10 minutes longer or until brown and meat thermometer inserted in center of beef reads 145°F (medium-rare).
• Divide mustard among beef, spreading evenly over tops. Spoon about 1/4 cup topping evenly over each filet. Use pancake turner to press down on topping so it sticks to filets. Broil 2 minutes or until bread crumbs are lightly browned.
• Remove beef from oven and allow to stand 5 minutes before serving.

MUSTARD-CRUSTED BEEF TENDERLOIN WITH ARUGULA, RED ONION, AND WAX BEAN SALAD

Steps:

• Prepare beef:
• Preheat oven to 425°F.
• Stir together mustards, brown sugar, pepper, and lemon zest.
• Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides, about 2 minutes total.
• Transfer to an oiled shallow baking pan and coat with mustard mixture.
• Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes. Transfer to a cutting board and let stand until cool, at least 45 minutes.
• Prepare salad while beef is roasting:
• Chill onion slices in water to cover 30 minutes. Cook beans in boiling salted water until crisp-tender, about 5 minutes. Drain beans in a colander and rinse under cold water to stop cooking, then transfer to a large bowl. Add arugula to beans. Drain onion slices and pat dry.
• Make dressing and toss salad:
• Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified.
• Cut beef into thin slices.
• Add onion slices, beef, and enough dressing to arugula and beans to just coat and toss to combine well.