Beef Tenderloin with Horseradish Sauce

By á-8190

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
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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

Preparation

Step 1

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.

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