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Mustard-Glazed Beef Tenderloin

Servings: 2

Tender beef gets a flavor infusion with a butter-mustard coating and blue cheese finish. If serving with a salad, such as the Fresh Herb Salad shown here, try some of the blue cheese over the salad, too.


  • 2 6- to 7-oz. beef tenderloin steaks
  • Kosher salt and freshly ground black pepper
  • 1 oz. (2 Tbs.) unsalted butter, softened
  • 2 Tbs. whole-grain Dijon mustard
  • 1 tsp. balsamic vinegar
  • 1 Tbs. vegetable oil
  • 1-1/2 oz. blue cheese, crumbled (1/3 cup)
  • 1-1/2 tsp. honey

Nutritional Information

  • Calories (kcal) : 610
  • Fat Calories (kcal): 420
  • Fat (g): 47
  • Saturated Fat (g): 21
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 165
  • Sodium (mg): 950
  • Carbohydrates (g): 7
  • Fiber (g): 1
  • Sugar (g): 5
  • Protein (g): 38


  • Pat the beef dry with paper towels, and season with salt and pepper.
  • In a small bowl, combine the butter, mustard, and vinegar.
  • Heat a 10-inch heavy-duty skillet (preferably cast iron; don’t use a nonstick skillet) over medium-high heat, about 2 minutes. add the oil, and swirl the skillet to coat. Add the steaks, and cook until well browned on one side, about 5 minutes. Flip and cook for another 3 minutes on the other side. Remove the pan from the heat, and carefully spread the mustard mixture over the tenderloin with an offset spatula or the back of a spoon. It will melt down the sides of the tenderloin—that’s ok. Tent the skillet with foil to encourage the butter to melt. Let sit off the heat for 2 minutes.
  • Meanwhile, in a small bowl, combine the cheese and honey. Serve the steaks with the cheese-honey mixture.


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