Beef Tenderloin With Fresh Horseradish And Black Pepper C

The invitation system harmonizes with certain features in our psychological make-up leaves it open to serious objections. These critics argue that the way conversions are produced under this system by a pressure on the will is little different from the way in which “conversions” which make no claim to be Christian at all often take place. The “conditioning” of a large crowd of people in a controlled environment, with methods of persuasive suggestion leading to a demand for a public response – an emotional release – is psychologically certain, they say, to provide results regardless of whether the crowd meets in the name of religion, entertainment or politics.

Iain Murray

CATEGORY	CUISINE	TAG	YIELD
Meats		Emlive08, New	1	Servings

INGREDIENTS

1		Beef tenderloin, trimmed of
		fat 3
		1/2 pound
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	t	Finely ground black pepper
2	t	Chopped garlic
1/2	t	Salt
2	c	Emeril's Worcestershire
		Sauce or store bought
2	T	Finely chopped fresh parsley
		leaves
1		Recipe Fresh Cranberry
		Compote recipe follows

INSTRUCTIONS

Preheat the oven to 400 degrees F. 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 the heat. Line a 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, 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.
And about 35 minutes for medium rare. Remove  from the oven and rest
for 5 minutes before slicing.  Yield: 10 servings  Recipe adapted from
Emeril's Creole Christmas Cookbook, by Emeril  Lagasse with Marcelle
Bienvenu, published by William Morrow, 1997  Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIB83  Converted by MM_Buster v2.0l.

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5224 Calories From Fat: 3330 Total Fat: 384.6g Cholesterol: 771.1mg Sodium: 3749.8mg Potassium: 5738.5mg Carbohydrates: 268.7g Fiber: 10.4g Sugar: 198.3g Protein: 205.1g