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

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.