Beef Tenderloin with Horseradish Sauce

Beef Tenderloin with 2 Sauces: Horseradish Sauce and Creole Mustard Dressing Recipe courtesy Emeril Lagasse, 2003 Prep Time:30 minInactive Prep Time: -- Cook Time:10 min Level: Intermediate Serves: Yield: 8 to 12 servings I

Beef Tenderloin with Horseradish Sauce
Beef Tenderloin with Horseradish Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • ngredients

  • 1

    (3 1/2-pound) center-cut beef tenderloin, trimmed (slice into smaller logs)

  • 1

    tablespoon olive oil

  • Salt

  • Freshly ground black pepper

Directions

Essence, recipe follows Horseradish Sauce, recipe follows Creole Mustard Dressing, recipe follows Directions Place the tenderloins in a large, heavy roasting pan. Rub with the olive oil and season lightly on all sides with the salt, pepper, and Essence. Place over medium-high heat, sear the meat on all sides and cook to medium-rare. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. Horseradish Sauce: 2 cups sour cream 1/4 cup prepared horseradish, drained 1 tablespoon minced chives 1 teaspoon Champagne or white wine vinegar 1 teaspoon salt Dash hot red pepper sauce In a bowl, combine all the ingredients and blend well. Adjust the seasoning, to taste. Refrigerate until ready to serve. Yield: 2 1/4 cups Creole Mustard Dressing: Recipe courtesy Louisiana Real and Rustic, by Emeril Lagasse and Marcelle Bienvenu, William Morrow Publishers 1 large egg* 3 tablespoons Creole or other whole-grain mustard 1 tablespoon distilled white vinegar 1 cup olive oil 2 tablespoons chopped parsley leaves 1 tablespoon honey 1/2 teaspoon salt 1/8 teaspoon cayenne In a food processor or blender, process the egg, mustard and vinegar until blended. With the motor running, slowly pour the oil through the feed tube in a steady stream and process until emulsified. Add the parsley, honey, salt and cayenne and pulse to blend. T

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