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 lechatblanc_1454215
PILOT KNOB, MO
on January 04, 2005
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I substituted individual petite tenderloins and adjusted the cooking time and it turned out beautifully! The horseradish and pepper crust sealed in the juices and the flavor was incredible. Thanks again, Emeril!
By Chef #1499797
concord, CA
on December 29, 2004
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recipe was excellent! Adults and teens who did not like horseradish raved about this one!
By nwells.foodtv_1...
Lexington, MA
on December 26, 2004
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This was unbelievable. The crust was delicious and it didn't overpower the beef. A delightful marriage.
By madelgaudio_1709867
Severna Park, MD
on December 21, 2004
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Before seeing Chef Emeril prepare this for his '99 Christmas show, I had never considered preparing a whole tenderloin, but after watching him, I thought I'd give it a try. Not only was the preparation as easy as he made it seem, but the results were fabulous! The meat is tender and flavorful and, as an added bonus, there's tremendous "WOW!" factor when the dish is served. I couldn't recommend this more highly!
By kristinferris_6...
Indianapolis, IN
on November 12, 2004
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I've only made the tenderloin, and not the sauce or cranberry compote. We modified the recipe to use on individual filets, then cooked out on the grill in the summer. If you're grilling, try to only turn the filets one time, and the crust will fall off and make a mess of the grill. Prepared horesradish works fine instead of freshly ground.