Recipe for Beef Tenderloin with Fresh Horseradish and Black Pepper C 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
1 servings
Ingredients:
Amount Ingredient
1 x Beef tenderloin, trimmed of fat (3 1/2 pound)
1 tbl Olive oil
1 tbl Creole Seasoning
2 tbl Dijon mustard
1/2 lb Fresh horseradish, peeled and grated (about 1 1/2 cups)
1/2 tsp Finely ground black pepper
2 tsp Chopped garlic
1/2 tsp Salt
2 cup Emerils Worcestershire Sauce, or store bought
2 tbl Finely chopped fresh parsley leaves
Instructions:
Instructions: Preheat the oven to 400 degrees F. Rub the tenderloin with the oil and Creole Seasoning. Heat a saute pan large enough to hold the tenderloin over high heat until the pan is very hot, about 2 minutes.

Sear the meat until evenly browned on all sides, about 2 minutes per side. Remove from the heat. Line a shallow baking pan fitted with a wire rack with aluminum foil. Place the tenderloin on the rack. Rub the top and sides of the meat with the mustard. Combine the horseradish, black pepper, garlic, salt in a small mixing bowl. Using your hands, press the horseradish mixture evenly over the mustard on the top and sides of the tenderloin. Roast the tenderloin for about 30 minutes for rare. And about 35 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing.

Yield: 10 servings

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Beef Tenderloin with Fresh Herbs   ::   Beef Tenderloin with Henry Bain Sauce   ...