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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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Reviews (5 reviews)

  • DonBishop | 12/27/2019

    I was a bit skeptical, but gave it a try and am glad I did. This was a fantastic recipe. Even my wife, who isn't a fan of blue cheese, enjoyed this tremendously. The only thing I'd do differently in the future is sear the fillets and then finish them in the oven. This will definitely make the rotation. Just delicious!

  • 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.

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