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

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
8 to 12 servings
Level:
Intermediate

Ingredients
  • 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
Directions

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 Champagne or white wine vinegar

1 teaspoon salt

Dash hot red pepper 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

*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.


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    Only made the horseradish sauce - delicious! Didn't have chives, so I subbed with scallions - yummy!
    I made this for Christmas dinner and it came out perfectly medium rare to rare. The horseradish was mild and great as well. I did not make the mustard sauce.
    I didn't make the beef this time, just the horseradish sauce, but it was perfect. Not overpowering and just the right heat. I also added about 2 teaspoons of the beef juices with it. I would highly recommend this recipe.
    THIS MUSTARD SAUCE MADE A BEER COOKED CORNED BEEF MEAL THAT MUCH MORE TASTIER. I SEARCHED FOR A MUSTARD SAUCE TO EAT WITH OUR TRADITIONAL ST. PATS DINNER AND THIS ONE WAS THE BEST. SMOOTH NOT TOO STRONG TASTE BUT EASY TO MAKE AND DELICATE FLAVORS ON THE TASTE BUDS. THANKS TO THE GENIUS BEHIND THE DESIGN! ITS BASICALLY A HOMEMADE MAYO MUSTARD DRESSING BUT BETTER THAN YOU WOULD EXPECT.
    I made this, using a larger tenderloin roast, about four pounds, and it was simple and the perfect dish for a casual party. Alton Brown had a similar recipe, and I used his suggestions for technique, and the seasonings from this recipe. I only made the horseradish sauce. Thin slices of meat on a platter, with the salad greens, some small tomatoes sliced, and others whole, for garnish, and some shavings of the cheese made a beautiful presentation.
    Made the horseradish & mustard earlier in the day and didn't have to worry about it later on. The beef was amazingly tender, a perfect pink. The sauces were perfect; although I think this horseradish is perfect, there is an aftertaste to the mustard that is wonderful. Overall this was a pretty easy recipe and simple to follow. Go for it.
    Meat was awesome, horseradish sauce was as well. Not wild about the mustard sauce. Could be my fault, the oil never seemed to completely imulsify and that's about all you could taste, plus it was a little runny. Again, could have been something I did wrong in the recipe, but not sure I would try again.
    Meal was easy to make. My guest loved the beef and the horseradish sauce, have made it on the last two Christmas days for dinner.
    I typically like a horseradish sauce but next time I think I will only make the Creole Mustard Sauce. It is THAT good.
    I love this recipe! The horseradish sauce is a hit--it isn't so overwhelming that it burns your tastebuds off, but it is full of flavor. Everyone loves it when I make this. The leftover horseradish sauce is great on a roast beef sandwich. :)
    I made this dish for Christmas dinner, my family loved it. There were no leftovers- the horseradish sauce is fantasic. I think my might have been as good a Emerils- Try this you won't be sorry
    This is the great dish!
     
    I made this for christmas dinner, and everyone was pleased.
     
    It was easy to make, and horseradish sauce
     
    adn creole mustard dressing was fantastic with the meat.
     
    It is little pricy... but it is worth it.
    This is a terrific recipe, which makes your guest swoon. I made this for a dinner party and it is rich enough that a little goes a long ways, but tasty and satisfying. Because the horseradish mellows during cooking, some of my guests like the heat, I had creamed horseradish on the side when serving. Great delight for anytime!
    This recipe for beef tenderloin was excellent. My guest talk about this dinner all year.
    We made this sauce to use with london broil. Put the essence on the steak first, and dipped it into the sauce -- way yummy and very easy!!
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