BEEF TENDERLOIN WITH HORSERADISH SAUCE & CREOLE MUSTARD SEASONING

By jarren

Ingredients

• Essence:
• 3 1/2 lb center-cut beef tenderloin, trimmed and tied
• 1 tbsp olive oil
• Salt
• Freshly ground black pepper
• Fresh watercress or parsley, rinsed and spun dry
• Assorted breads, rolls or biscuits
• Essence:
• 2 1/2 tbsp paprika
• 2 tbsp salt
• 2 tbsp garlic powder
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• Yield: 2/3 cup
• Horseradish Sauce:
• 2 cups sour cream
• 1/4 cup prepared horseradish, drained
• 1 tbsp minced chives
• 1 tsp Champagne or white wine vinegar
• 1 tsp salt
• Dash hot red pepper sauce
• Yield: 2 1/4 cups
• Creole Mustard Dressing:
• 1 large egg
• 3 tbsp Creole or other whole-grain mustard
• 1 tbsp white vinegar
• 1 cup olive oil
• 2 tbsp chopped parsley
• 1 tbsp honey
• 1/2 tsp salt
• 1/8 tsp cayenne
• Yield: 1 1/2 cups

Details

Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Tenderloin:

Preheat the oven to 400F.

Place the tenderloin 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 and sear the meat on all sides, 5 to 6 minutes. Place in the oven and roast to desired temperature, about 25 minutes for medium-rare.

Arrange a bed of watercress or parsley on a large decorative platter.

Remove the roast from the oven and place on a cutting board. Loosely cover and let rest for 10 minutes before carving. Remove the butcher's twine and carve to desired thickness. Arrange the slices on the watercress-covered plate.

Alternatively, roast the meat and place on a large platter. Let cool at room temperature for 40 minutes, then wrap tightly and refrigerate for consumption the following day. Unwrap and serve chilled with desired sauce(s).

Serve with a variety of breads or rolls.

Essence:

Combine all ingredients thoroughly and store in an airtight jar or container.

Horseradish Sauce:

In a bowl, combine all the ingredients and blend well. Adjust the seasoning, to taste. Refrigerate until ready to serve.

Creole Mustard Dressing:

In a food processor or blender, process the egg, mustard and vinegar until blended. With the motor running, slow 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.

Transfer to an airtight container and refrigerate for at least 30 minutes before using. Use within 24 hours.