Beef Tenderloin with 2 Sauces: Horseradish Sauce and Creole Mustard Dressing

  1. Preheat the oven to 400 degrees F.
  2. Place the tenderloin in a large, heavy roasting pan.
  3. Rub with the olive oil and season lightly on all sides with the salt, pepper, and Essence.
  4. Place over medium-high heat and sear the meat on all sides, 5 to 6 minutes.
  5. Place in the oven and roast to desired temperature, about 25 minutes for medium-rare.
  6. Arrange a bed of watercress or parsley on a large decorative platter.
  7. Remove the roast from the oven and place on a cutting board.
  8. Loosely cover and let rest for 10 minutes before carving.
  9. Remove the butcher's twine and carve to desired thickness.
  10. Arrange the slices on the watercress-covered platter.
  11. (Alternatively, roast the meat and place on a large platter.
  12. Let cool at room temperature for 40 minutes, then wrap tightly and refrigerate for consumption the following day.
  13. Unwrap and serve chilled with desired sauce(s).
  14. Serve with a variety of breads or rolls, and desired sauce(s).
  15. 2 1/2 tablespoons paprika
  16. 2 tablespoons salt
  17. 2 tablespoons garlic powder
  18. 1 tablespoon black pepper
  19. 1 tablespoon onion powder
  20. 1 tablespoon cayenne pepper
  21. 1 tablespoon dried leaf oregano
  22. 1 tablespoon dried thyme
  23. Combine all ingredients thoroughly and store in an airtight jar or container.
  24. Yield: about 2/3 cup
  25. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
  26. Published by William and Morrow, 1993.
  27. 2 cups sour cream
  28. 1/4 cup prepared horseradish, drained
  29. 1 tablespoon minced chives
  30. 1 teaspoon Champagne or white wine vinegar
  31. 1 teaspoon salt
  32. Dash hot red pepper sauce
  33. In a bowl, combine all the ingredients and blend well.
  34. Adjust the seasoning, to taste.
  35. Refrigerate until ready to serve.
  36. Yield: 2 1/4 cups
  37. Recipe courtesy Louisiana Real and Rustic, by Emeril Lagasse and Marcelle Bienvenu, William Morrow Publishers
  38. 1 large egg*
  39. 3 tablespoons Creole or other whole-grain mustard
  40. 1 tablespoon distilled white vinegar
  41. 1 cup olive oil
  42. 2 tablespoons chopped parsley leaves
  43. 1 tablespoon honey
  44. 1/2 teaspoon salt
  45. 1/8 teaspoon cayenne
  46. In a food processor or blender, process the egg, mustard and vinegar until blended.
  47. With the motor running, slowly pour the oil through the feed tube in a steady stream and process until emulsified.
  48. Add the parsley, honey, salt and cayenne and pulse to blend.
  49. Transfer to an airtight container and refrigerate for at least 30 minutes before using.
  50. Use within 24 hours.
  51. Yield: 1 1/2 cups
  52. *RAW EGG WARNING
  53. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
  54. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

center, olive oil, salt, freshly ground black pepper, fresh watercress, rolls, horseradish sauce, dressing

Taken from www.foodnetwork.com/recipes/emeril-lagasse/beef-tenderloin-with-2-sauces-horseradish-sauce-and-creole-mustard-dressing-recipe.html (may not work)

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