Beef Tenderloin With Fresh Horseradish And Black Pepper Crust

• 3 1/2 lb beef tenderloin, trimmed of fat
• 1 T olive oil
• 1 T creole Seasoning
• 2 T 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 tsp salt
• Emeril's Homemade Worcestershire Sauce
• Port Wine Reduction

1. Preheat oven to 400F
2. Rub the tenderloin with the oil and creole seasoning. Heat a saute pan large enough to hold the tenderloin over high heat until the pan is very hot, about 2 minutes. Sear the meat until evenly browned on all sides, about 2 minutes per side. Remove from teh heat.
3. Line a shallow baking pan fitted with a wire rack with aluminum foil. Placd the tenderloin on the rack. Rub the top and sides of the meat with the mustard.
4. 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.
5. Roast the tenderloin for about 30 minutes for rare (120 to 125F on an instant read thermometer) and about 35 minutes for medium rare (130 to 140F on an instant meat thermometer)
6. remove from the oven and rest 5 minutes before slicing.
7. Drizzle the beef with the Worcestershire sauce and wine reduction.

beef tenderloin, olive oil, t, t, fresh horseradish, ground black pepper, garlic, salt, worcestershire sauce

Taken from www.epicurious.com/recipes/member/views/beef-tenderloin-with-fresh-horseradish-and-black-pepper-crust-50008581 (may not work)