Beef Tenderloin with 2 Sauces: Horseradish Sauce and Creole Mustard Dressing
- 1 (3 1/2-pound) center-cut beef tenderloin, trimmed and tied
- 1 tablespoon olive oil
- 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):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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:
2 cups sour cream
1/4 cup prepared horseradish, drained
1 tablespoon minced chives
1 teaspoon salt
In a bowl, combine all the ingredients and blend well. Adjust the seasoning, to taste. Refrigerate until ready to serve.
Yield: 2 1/4 cupsCreole 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
*RAW EGG WARNING
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.
Recipe courtesy of Emeril Lagasse, 2003
Recipe courtesy of Paul Young