Beef Tenderloin with Fresh Horseradish Crust

By KeyIngredient

Emeril's Creole Christmas Page 27

Ingredients

• 1 3 1/2 lb beef tenderloin trimmed of fat
• 1 tbsp Olive Oil
• 1 tbsp Creole Seasoning
• 2 tbsp Dijon Mustard
• 1/2 lb fresh Horseradish peeled and grated (about 1 1/2 cups)
• 1/2 tsp finely ground black pepper
• 2 tsp chopped garlic
• 1/2 tsp salt
• Worcestershire Sauce (optional)
• Port Wine Reduction (Separate Recipe, optional)

Preparation

Step 1

Preheat oven to 400 F.

Rub tenderloin with oil and Creole seasoning.

Heat a saute pan large enough to hold the tenderloin over high heat until the pan is very hot. Sear the meat until evenly browned on all sides, about 2 minutes per side. Remove from heat.

Line shallow baking pan fitted with a wire rack with aluminum foil. Place the tenderloin on the rack. Rub the top and sides of the meat with the mustard.

Combine the horseradish, black pepper, garlic, and salt in a small mixing bowl. Using your hands, press the horseradish mixture evenly over the mustard on the top and sides of the tenderloin.

Roast the tenderloin for about 30 minutes for rare (120 F to 125 F on an instant thermometer) and about 35 minutes for medium rare (130 F to 140 F).

Remove from the oven and rest for 5 minutes before slicing.

Drizzle the beef with Worcestershire sauce and port wine reduction (separate recipe).