Beef Tenderloin with 2 Sauces: Horseradish Sauce and Creole Mustard Dressing (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
1 (3 1/2-pound) center-cut beef tenderloin, trimmed (slice into smaller logs) |
1 tablespoon olive oil |
salt |
freshly ground black pepper |
essence, recipe follows |
horseradish sauce, recipe follows |
creole mustard dressing, recipe follows |
Directions:
1. 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.
2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
3. 2 1/2 tablespoons paprika
4. 2 tablespoons salt
5. 2 tablespoons garlic powder
6. 1 tablespoon black pepper
7. 1 tablespoon onion powder
8. 1 tablespoon cayenne pepper
9. 1 tablespoon dried oregano
10. 1 tablespoon dried thyme
11. Combine all ingredients thoroughly.
12. Yield: 2/3 cup
13. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
14. Horseradish Sauce:
15. 2 cups sour cream
16. 1/4 cup prepared horseradish, drained
17. 1 tablespoon minced chives
18. 1 teaspoon Champagne or white wine vinegar
19. 1 teaspoon salt
20. Dash hot red pepper sauce
21. In a bowl, combine all the ingredients and blend well. Adjust the seasoning, to taste. Refrigerate until ready to serve.
22. Yield: 2 1/4 cups
23. Creole Mustard Dressing:
24. Recipe courtesy Louisiana Real and Rustic, by Emeril Lagasse and Marcelle Bienvenu, William Morrow Publishers
25. 1 large egg*
26. 3 tablespoons Creole or other whole-grain mustard
27. 1 tablespoon distilled white vinegar
28. 1 cup olive oil
29. 2 tablespoons chopped parsley leaves
30. 1 tablespoon honey
31. 1/2 teaspoon salt
32. 1/8 teaspoon cayenne
33. 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.
34. Transfer to an airtight container and refrigerate for at least 30 minutes before using. Use within 24 hours.
35. 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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