Name: Mustard-Crusted Beef Tenderloin with Arugula, Red Onion, and Wax Bean Salad
Cook time: 20 minutes
Total time: 2 hours
Yield: Makes 2 servings
Ingredients: 1/4 cup coarse-grain mustard; 3/4 teaspoon dry mustard; 2 1/4 teaspoons packed dark brown sugar; 3/4 teaspoon coarsely ground black pepper; 1/2 teaspoon finely grated fresh lemon zest; 1 (1-lb) trimmed beef tenderloin roast, tied; 1 tablespoon vegetable oil; 1 small red onion (1/4 lb), thinly sliced; 1/2 lb wax or green beans, cut diagonally into 2-inch pieces; 4 oz baby arugula (4 cups); 1 1/2 tablespoons balsamic vinegar; 1 tablespoon fresh lemon juice; 1/4 teaspoon Dijon mustard; 1/4 cup olive oil

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Mustard-Crusted Beef Tenderloin with Arugula, Red Onion, and Wax Bean SaladVictoria Pearson

Transporting this dish is easy: Stack the fillet slices together and wrap them in plastic wrap; pack the arugula, onions, beans, and dressing in separate containers. Then toss everything together just before serving.

Cooks' note:

·Salad components may be prepared 1 day ahead and chilled, separately.

Recipe notes

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