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Beef Tenderloin with 2 Sauces: Horseradish Sauce and Creole Mustard Dressing (Emeril Lagasse) Recipe

Beef Tenderloin with 2 Sauces: Horseradish Sauce and Creole Mustard Dressing (Emeril Lagasse) Recipe

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Beef Tenderloin with 2 Sauces: Horseradish Sauce and Creole Mustard Dressing (Emeril Lagasse)

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Ingredients:

Serving

1 (3 1/2-lb) center-cut beef tenderloin, trimmed (slice into smaller logs)
1 tbsp olive oil
salt
freshly ground black pepper
essence , recipe follows
horseradish sauce , recipe follows
creole mustard dressing , recipe follows

Directions:

Place the tenderloins 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, sear the meat on all sides and cook to medium-rare.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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 oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 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.
Contains Raw Eggs: The Food Network Kitchen 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. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	15.47 Kcal (65 kJ)
Calories from fat	15.75 Kcal
		% Daily Value*
Total Fat	1.75g	3%

Amount Per 100 g
Calories	884 Kcal (3701 kJ)
Calories from fat	900 Kcal
		% Daily Value*
Total Fat	100g	3%

* 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.

Tastes

salty
savory
bitter
sweet

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