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tenderloin extra-virgin olive oil Creole seasoning mustard fresh horseradish black pepper garlic salt Worcestershire sauce parsley Recipe Fresh
Viewed: 25 - Published at: 9 years agoIngredients
- 1 x Beef tenderloin, trimmed of fat (3 1/2 lb.)
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Creole Seasoning
- 2 Tbsp. Dijon mustard
- 1/2 lb Fresh horseradish, peeled and grated (about 1 1/2 c.)
- 1/2 tsp Finely grnd black pepper
- 2 tsp Minced garlic
- 1/2 tsp Salt
- 2 c. Emeril's Worcestershire Sauce, or possibly store bought
- 2 Tbsp. Finely minced fresh parsley leaves
- 1 x Recipe Fresh Cranberry Compote, (recipe follows)
Method
- Preheat the oven to 400 degrees F. Rub the tenderloin with the oil and Creole Seasoning.
- Heat a saute/fry pan large sufficient to hold the tenderloin over high heat till the pan is very warm, about 2 min.
- Sear the meat till proportionately browned on all sides, about 2 min 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 mix proportionately over the mustard on the top and sides of the tenderloin.
- Roast the tenderloin for about 30 min for rare.
- And about 35 min for medium rare.
- Remove from the oven and rest for 5 min before slicing.
- Yield: 10 servings
