Mustard-Crusted Beef Tenderloin with German Potato Salad

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Delectable medallions of beef tenderloin are enhanced by the spicy mustard crust. Served with a warm German potato salad, this is a hearty and satisfying meal.


1 cup breadcrumbs
3 oz. toasted hazelnuts, processed until coarse
2 tbsp. melted butter
2 tbsp. Dijon mustard
2 tbsp. grated horseradish
1 oz. parmesan cheese, grated
1⁄4 cup parsley, chopped
2 tbsp. olive oil
1⁄4 tsp. salt
1⁄4 tsp. black pepper
1 1⁄2 lb. beef tenderloin, sliced into 4-oz. medallions

German Potato Salad:
8 oz. bacon, chopped
1 yellow onion, chopped
2 tbsp. flour
2 tbsp. sugar
1⁄2 tsp. celery seed
1⁄2 tsp. black pepper
2⁄3 cup water
1⁄3 cup apple cider vinegar
2 1⁄2 lb. red potatoes, roasted and cut into 1⁄2-in. dice


1. In medium bowl, combine all ingredients except beef;

2. Grill tenderloin pieces about 6-7 min. per side (or to desired doneness). Spread each medallion with 1-2 tbsp. reserved mustard mixture and broil until golden.

3. Serve with warm German Potato Salad (see recipe) and sauteed greens.

German Potato Salad:

1. In large sauté pan, cook bacon until crisp. Remove pieces with slotted spoon, reserving drippings in pan. Sauté onion in drippings 5 min., until translucent. Whisk in flour to make a roux.

2. Stir sugar, celery seed, and pepper into roux; add water and vinegar and bring to a simmer. Stir until dressing is thickened and smooth; remove from heat.

3. In large bowl, combine bacon and potatoes. Add dressing and toss to mix. Serve warm.

Source: Recipe from Chef Joyce Doughty

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