Beef Tenderloin With Fresh Horseradish And Black Pepper C
| 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.
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Nutrition (calculated from recipe ingredients)
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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