Beef Tenderloin W/2 Sauces: Horseradish & Creole Mustard

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READY IN: 1hr
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the 2 sauces ahead of roasting the tenderloin.
  • Horseradish Sauce:
  • In a bowl, combine all ingredients and blend well.
  • Adjust the seasoning to taste.
  • Refrigerate until ready to serve.
  • Yield: 2-1/4 cups.
  • Creole Mustard Dressing:
  • In a food processor or blender, process the *egg*, mustard and vinegar until well blended.
  • With the motor running 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.
  • Yield: 1-1/2 cups.
  • *RAW EGG WARNING*.
  • The American Egg Board states: "There have been warning against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh grade AA or A eggs. Avoid mixing yolks and whites with the shell?".
  • Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thouroughly and store in an airtight jar or container.
  • Yiled: 2/3 cup.
  • Preheat oven to 400°F.
  • Place the tenderloin in a large, heavy roasting pan.
  • Rub with olive oil and season lightly on all side with the salt, pepper and Essence.
  • Place over medium-high heat and sear the meat on all sides, 5-6 minutes.
  • Place ib the oven and roast to desired temperature, about 25 minutes for madium-rare.
  • Arrange a bed of watercress or parsley on a large decorative platter.
  • Remove the roast from the oven and place on a cutting board.
  • Loosely cover and lest rest for 10 minutes before carving.
  • Remove the butcher's twine and carve to desired thickness.
  • Arrange the slices on the watercress covered platter.
  • Serve with a variety of breads or rolls and desired sauce(s).
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