mustard-crusted beef tenderloin with red wine glaze

Prep time: 5min
Total time: 45min
Serves: 8
2 1/2 to 3 lb
beef tenderloin roast, trimmed
1 kg
2 tsp
canola oil
10 mL
1/2 tsp
salt
2 mL
2 tbsp
Sensations by Compliments Whole Grain Dijon Prepared Mustard
30 mL
2 tsp
brown sugar
10 mL
1/4 tsp
Compliments Ground Cumin
1 mL
2 tsp
fresh Compliments Rosemary, finely chopped
10 mL
Freshly ground black pepper to taste
1 cup
red wine
250 mL
1/4 cup
sugar
60 mL
calories
360
fat
16 g
carbs
11 g
protein
39 g
cholestrol
95 mg
sodium
290 mg

Directions

  1. Preheat oven to 425°F (220°C). Bring meat up to room temperature before rubbing on all sides with canola oil and seasoning with salt. Place on a parchment paper-lined baking sheet.

  2. In a small bowl, mix the mustard, brown sugar, cumin and rosemary. Using the back of a spoon, spread the mustard mixture on sides and top of the meat. Season with freshly ground pepper.

  3. Roast for 40 min. or until a meat thermometer reaches 160°F (71°C) for medium. Allow to rest 10 min. before slicing. Serve with red wine glaze.

  4. RED WINE GLAZE

  5. In a small saucepain, combine the red wine and sugar and mix well. Bring to a simmer and allow to reduce, stirring once in a while, until thickened, 20 to 30 min. Reduction will thicken further when it cools. It can be made several days ahead of time and stored in the refigerator. Bring up to room temperature before serving as a drizzle for the beef or risotto.

Tip

A high-quality cut, beef tenderloin costs about as much as a turkey but takes a fraction of the prep and cook time.