Beef Tenderloin with Fresh Horseradish and Black Pepper Crust
Show: Emeril Live
Episode: Christmas Eve Dinner
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- Recipe categories: Meat, Beef,
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Average Rating:
Total Reviews: 25
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By bonabeaner
on December 25, 2011
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I give this meal 5 stars for flavor, but four because (luckily I paid attention to concerns from other reviews as to how short the cook time was. For those that are afraid to cook it because of that--Just cook the meat 18 minutes for every pound. That's what I did and it was FANTASTIC! The meat just melts in your mouth. I did not find the horseradish, spices, or Worcestershire to be too overwhelming, but that's an individual preference. I made the Cranberry Compote for it too and it was delicious. Think I may have a new Christmas Eve tradition!
By mindylwilliams_0816
Las Vegas, Nevada
on January 22, 2011
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We made this for our New Year's Eve dinner, and it was fabulous. We were hesitant about the horseradish - but it was absolutely perfect. We loved it so much, we are making it again!
By calzingal
TX
on May 18, 2010
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Everyone I have fixed this for has LOVED it! Even my picky eater. I found a mustard/horseradish sauce at Whole Foods that is perfect! Best meal ever!!!!!!
By lcr50_3908258
Gaithersburg, MD
on April 14, 2010
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I made this for my Christmas dinner a few years ago, along with the Wild Mushroom Bread Pudding - which is awesome with it! This is now our favorite special dinner!
By daniel.smeltzer...
Maumee, 75
on December 27, 2009
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I used this recipe for Christmas dinner. After seasoning I grilled the tenderloin and applied the dijon mustard and horseradixh mixture after about 20 minutes. I continued to cook the tenderloin for 30-40 minutes (5 lb. The meat was cooked perfectly (medium, however, the seasoning overpowered the flavor of the meat. Next time I will grill the tenderloin without seasoning until after the meat is cooked and avoid this recipe.
By jenthrower
McCalla, AL
on May 03, 2009
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I make this dish every Thanksgiving and I still receive compliments. It is not at all difficult if you prepare everything the night before. I love it!
By hyrgrnd_11225427
Duck Creek Vill...
on October 19, 2008
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Hey Brad, I think the cook time includes all the recipies shown. The sauce takes 6 of the 7 hours.
By yeticancook4u_1...
Yep, GA
on August 02, 2008
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Cook for 7 hours I dont think so. Unless you want Loin dust.
By seventeentulip_...
Alameda, CA
on December 26, 2007
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I followed the recipe to a tee. The roast was extremely raw. I cooked the roast for 35 minutes, took it out of the oven, waited the 5 minutes, and then proceeded to slice. The roast was bloody and raw. I put back into the oven for an additional 30 minutes. Pulled it out and it was still raw and now it was loosing it's delicious crust. What a disaster and a waste of $85 for the roast. I learned a very important lesson over this. Never prepare a roast you haven't tried out first for a Christmas Dinner for 10. Jack in the box saved our Christmas this year! 35 minutes is not enough time to cook a 3 1/2 lb. roast!
By brucejane_7585279
Knoxville, TN
on April 14, 2007
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This was the center piece for our prom dinner tonight and it was FANTASTIC. The fresh horseradish and pepper crust were perfect on the roasted tenderloin. Well worth the time it took grating the horseradish. I made a "gravy" out of the worchestershire sauce and it was a huge hit! A very succulent dish.