Spice-Crusted Beef Tenderloin with Caramelized Acorn Squash and Grainy – Burlap & Barrel

Name: Spice-Crusted Beef Tenderloin with Caramelized Acorn Squash and Grainy – Burlap & Barrel
Ingredients: 2 tablespoons Beef &amp; Lamb seasoning; 2 ½ pounds center-cut beef tenderloin; 1 tablespoon olive oil; Grainy Mustard Aioli (recipe follows); Caramelized Acorn Squash (recipe follows); 3 tablespoons unsalted butter, melted; ⅓ cup light brown sugar; 2 teaspoons coarse salt; 2 large acorn squash (1 pound 13 ounces), seeded and cut into 1-inch wide wedges; 1 tablespoon plus 1 teaspoon Dijon mustard; 1 egg yolk; 2 teaspoons lemon juice; ¼ teaspoon salt; 1/8 teaspoon freshly ground black pepper; 2 teaspoons prepared horseradish; 2 tablespoons whole grain mustard; ½ cup olive oil; 1 tablespoon water

www.burlapandbarrel.com

Spice-crusted beef tenderloin paired with caramelized acorn squash and grainy mustard aioli. Perfect for a flavorful dinner!

View full recipe on www.burlapandbarrel.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.burlapandbarrel.com.

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Ingredients

2 tablespoons Beef &amp; Lamb seasoning
2 ½ pounds center-cut beef tenderloin
1 tablespoon olive oil
Grainy Mustard Aioli (recipe follows)
Caramelized Acorn Squash (recipe follows)
3 tablespoons unsalted butter, melted
⅓ cup light brown sugar
2 teaspoons coarse salt
2 large acorn squash (1 pound 13 ounces), seeded and cut into 1-inch wide wedges
1 tablespoon plus 1 teaspoon Dijon mustard
1 egg yolk
2 teaspoons lemon juice
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons prepared horseradish
2 tablespoons whole grain mustard
½ cup olive oil
1 tablespoon water