INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease a 2 quart glass rectangular pan
with 1 tablespoon of the butter. Heat the remaining 2 tablespoons butter in
a large saute pan over medium-high heat. Add the onions. Season with salt,
cayenne and black pepper. Cook, stirring, until the onions are soft, about
4 minutes. Add the mushrooms and cook, stirring, until they are slightly
soft, about 3 minutes. Add the garlic and saute for 1 minute. Remove from
the heat and cool. In a large mixing bowl, whisk the eggs until smooth. Add
the cream. Season with salt, cayenne, pepper, hot pepper sauce, and
Worcestershire sauce. Whisk the mixture until blender. Add the
onion-mushroom mixture and bread crumbs and mix well. Pour the mixture into
the prepared pan. Sprinkle the top with the cheese. Bake until the pudding
is golden brown and bubbly, about 55 minutes. Remove from the oven and
allow to cool for 5 minutes before serving. To serve, spoon the pudding in
the center of each serving plate. Arrange a few slices of the tenderloin
around the pudding. Spoon the Worcestershire sauce over the beef. Garnish
with parsley. Serve the Fresh Cranberry Compote on the side.
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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