Ingredients:
- 1 (3 1/2 lb) center-cut beef tenderloin, trimmed and tied
- salt , to taste
- fresh ground black pepper , to taste
- spice essence , to taste
Directions:
- Make the 2 sauces ahead of roasting the tenderloin.
- Horseradish Sauce:.
- In a bowl, combine all ingredients and blend well.
- Adjust the seasoning to taste.
- Refrigerate until ready to serve.
- Yield: 2-1/4 cups.
- Creole Mustard Dressing:.
- In a food processor or blender, process the *egg*, mustard and vinegar until well blended.
- With the motor running 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*.
- The American Egg Board states: There have been warning against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh grade AA or A eggs. Avoid mixing yolks and whites with the shell? .
- Essence (Emeril's Creole Seasoning):.
- Combine all ingredients thouroughly and store in an airtight jar or container.
- Yiled: 2/3 cup.
- Preheat oven to 400°F.
- Place the tenderloin in a large, heavy roasting pan.
- Rub with olive oil and season lightly on all side with the salt, pepper and Essence.
- Place over medium-high heat and sear the meat on all sides, 5-6 minutes.
- Place ib the oven and roast to desired temperature, about 25 minutes for madium-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 lest rest for 10 minutes before carving.
- Remove the butcher's twine and carve to desired thickness.
- Arrange the slices on the watercress covered platter.
- Serve with a variety of breads or rolls and desired sauce(s).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1565.55 Kcal (6555 kJ) | ||
| Calories from fat | 1348.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 149.85g | 231% | |
|---|---|---|---|
| Cholesterol | 173.5mg | 58% | |
| Sodium | 9323.33mg | 388% | |
| Potassium | 1138.62mg | 24% | |
| Total Carbs | 49.4g | 16% | |
| Sugars | 13.03g | 52% | |
| Dietary Fiber | 8.52g | 34% | |
| Protein | 17.88g | 36% | |
| Vitamin C | 21.4mg | 36% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 5mg | 28% | |
| Calcium | 470.6mg | 47% | |
| Amount Per 100 g | |||
| Calories | 306.83 Kcal (1285 kJ) | ||
| Calories from fat | 264.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.37g | 231% | |
|---|---|---|---|
| Cholesterol | 34mg | 58% | |
| Sodium | 1827.25mg | 388% | |
| Potassium | 223.15mg | 24% | |
| Total Carbs | 9.68g | 16% | |
| Sugars | 2.55g | 52% | |
| Dietary Fiber | 1.67g | 34% | |
| Protein | 3.5g | 36% | |
| Vitamin C | 4.2mg | 36% | |
| Iron | 1mg | 28% | |
| Calcium | 92.2mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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