| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Emlive08, New |
1 |
servings |
INGREDIENTS
| 1 |
|
Beef tenderloin; trimmed of fat (3 |
|
|
; 1/2 pound) |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Creole Seasoning |
| 2 |
tb |
Dijon mustard |
| 1/2 |
lb |
Fresh horseradish; peeled and grated |
|
|
; (about 1 1/2 cups) |
| 1/2 |
ts |
Finely ground black pepper |
| 2 |
ts |
Chopped garlic |
| 1/2 |
ts |
Salt |
| 2 |
c |
Emeril's Worcestershire Sauce; or store bought |
| 2 |
tb |
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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