Creole Mustard and Herb Wrapped Beef Tenderloin

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fool proof and fantastic!

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This is superior!!!! I make it every Christmas!! I also add horseradish to the mustard mixture. It comes out perfect every time!!! Yummmmmmmmmmmmmmmm!!!!!!

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Excellent! I found that I had to roast it 30 to 4o min

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I have made this with both beef and pork. Both turn out fabulously!! I paired the pork variant with the Green Polenta of Guy Fieri's and it was crazy good!!

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I cook for small groups, this is my all time recipe for important people throughout the world. I have served from commissioners, priests, and generals. This buy far is my NO.1 hit.
I serve hot and / or room temperature. Stuffed mushroom with cheese is a great side order for this.

Mrs. B

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Awesome!

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Between the abundance of garlic (wouldn't Emeril be proud mustard and herbs, this is an excellent way of dressing up a beef tenderloin.

I made it the first time for family and friends, thinking that the ease and positive reviews reflected here would make it a no-brainer. I was right. Everyone loved it and it didn't take too long to make.

Couple of observations. The meat (at least the day I was shopping for it was expensive. I think pork loin would work just fine for a different taste.

I would recommend cooks use a Polder type digital probe thermometer to get the meat cooked just right. For my purposes, the 125 degree internal temperature couldn't have been better.

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I made a variation of this and had many comments at a dinner party that it was the best beef ever. I rubbed thyme and rosemary into the beef with olive oil, seared it, roasted it and did not use the mustard rub. I'm sure it is good with mustard rub, but if you use prime beef (which is the ultimate for this dish, it requires NO additional flavor enhancement. Rockstar. That is the only way it can be described. As other reviewers have noted, 120 degrees is rare--not med rare. I like it this way, but most will want it closer to 130 for med-rare.

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I've made this recipe three times for dinner parties. It's better everytime I make it.

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This was easy and incredibly good. I cooked mine to 135 for perfect medium rare but otherwise followed the recipe to a t. Will make again! Thanks!