Beef Tenderloin with 2 Sauces: Horseradish Sauce and Creole Mustard Dressing

Total Time:
1 hr
20 min
40 min

8 to 12 servings

  • 1 (3 1/2-pound) center-cut beef tenderloin, trimmed and tied
  • 1 tablespoon olive oil
  • Salt
  • Freshly ground black pepper
  • Essence, recipe follows
  • Fresh watercress or parsley, rinsed and spun dry
  • Assorted breads, rolls, or biscuits
  • Horseradish Sauce, recipe follows
  • Creole Mustard Dressing, recipe follows
  • Preheat the oven to 400 degrees F.

  • Place the tenderloin in a large, heavy roasting pan. Rub with the olive oil and season lightly on all sides with the salt, pepper, and Essence. Place over medium-high heat and sear the meat on all sides, 5 to 6 minutes. Place in the oven and roast to desired temperature, about 25 minutes for medium-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 let rest for 10 minutes before carving. Remove the butcher's twine and carve to desired thickness. Arrange the slices on the watercress-covered platter.

  • (Alternatively, roast the meat and place on a large platter. Let cool at room temperature for 40 minutes, then wrap tightly and refrigerate for consumption the following day. Unwrap and serve chilled with desired sauce(s).

  • Serve with a variety of breads or rolls, and desired sauce(s).

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Horseradish Sauce:
  • In a bowl, combine all the ingredients and blend well. Adjust the seasoning, to taste. Refrigerate until ready to serve.

  • Yield: 2 1/4 cups

Creole Mustard Dressing:
  • Recipe courtesy Louisiana Real and Rustic, by Emeril Lagasse and Marcelle Bienvenu, William Morrow Publishers

  • 1 large egg*

  • 3 tablespoons Creole or other whole-grain mustard

  • 1 tablespoon distilled white vinegar

  • 1 cup olive oil

  • 2 tablespoons chopped parsley leaves

  • 1 tablespoon honey

  • 1/2 teaspoon salt

  • 1/8 teaspoon cayenne

  • In a food processor or blender, process the egg, mustard and vinegar until blended. With the motor running, slowly 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


  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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