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Ms. Lucy’s Classic Cajun Culture & Cooking:Ms. Lucy's Beef Tender in 3-Mustard Sauce

Beef Tender in 3-Mustard Sauce


  • ¼ cup olive oil
  • 4-5 pounds beef tender
  • dry mustard to taste
  • salt to taste
  • teaspoon black pepper
  • cup tarragon mustard
  • cup Dijon mustard
  • ¼ cup yellow mustard
  • teaspoon dry mustard
  • ½ cup heavy whipped cream
  • 3 large shallots, finely chopped


Place olive oil in the middle of a roasting pan. Lay beef on the oil and turn until beef is well coated with oil. Sprinkle liberally with dry mustard. Season lightly with salt and sprinkle top with black pepper. Bake at 450 degrees for 35-45 minutes.

Meanwhile, in a mixing bowl, combine tarragon, Dijon and yellow mustards. Add ? teaspoon dry mustard and mix until smooth. Whisk in cream until well blended. Set sauce aside.

After baking 35 to 40 minutes, remove beef from oven and pour mustard and cream sauce over top. Sprinkle shallots on top. (Shallots, not green onion tops!) Return to oven and roast about 7 to 10 minutes longer or until beef is done to desired taste – you want beef pink in the middle when served. Remove beef from pan and set aside to rest. Use a whisk to blend meat drippings and mustard sauce in the pan. Thinly slice beef and arrange on a platter. Drizzle sauce on top. Enjoy!

Ms. Lucy's Beef Tender in 3-Mustard SauceMs. Lucy's Beef Tender in 3-Mustard Sauce