Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


Rate or Review

Reviews (4 reviews)

  • User avater
    Leila215 | 05/01/2019

    This recipe features an all-star cast of ingredients and it was EXCELLENT. Came together really quickly on a Tuesday night.
    We had stilton in the fridge so that is what we used. I cooked the filets exactly as instructed and they were perfectly done.

  • Bquart | 04/23/2019

    This was excellent, restaurant quality definitely. I used rib-eye, sliced afterwards, and it's the blue cheese and the salad that definitely put it over the edge. EXCELLENT.

  • user-6944017 | 04/21/2019

    Really, really great recipe. Takes zero time or trouble, perfect decadent result. Use a thermometer to make sure you're getting the doneness you want, and consider making a little extra blue cheese/honey mix if you're a blue cheese fiend like me.

  • User avater
    MakeitagainSam | 03/09/2019

    Simply Excellent!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks


We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options