Beef Tenderloin with 2 Sauces: Horseradish Sauce and Creole Mustard Dressing
- 1 (3 1/2-pound) center-cut beef tenderloin, trimmed (slice into smaller logs)
- 1 tablespoon olive oil
- Salt
- Freshly ground black pepper
- Essence, recipe follows
- Horseradish Sauce, recipe follows
- Creole Mustard Dressing, recipe follows
- 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.
- 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.
- Transfer to an airtight container and refrigerate for at least 30 minutes before using.
- Use within 24 hours.
center, olive oil, salt, freshly ground black pepper, horseradish sauce, dressing
Taken from www.foodnetwork.com/recipes/emeril-lagasse/beef-tenderloin-with-2-sauces-horseradish-sauce-and-creole-mustard-dressing-recipe3.html (may not work)