Beef Tenderloin with Fresh Horseradish And Black Pepper C
Try this Beef Tenderloin with Fresh Horseradish And Black Pepper C recipe, or contribute your own. "Mustard" and "Emeril" are two of the tags cooks chose for Beef Tenderloin with Fresh Horseradish And Black Pepper C.
Yield: 1 servings Ready in 1 hours
0 people trying soon
Beef Tenderloin with Fresh Horseradish And Black Pepper C Preparation
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 Recipe adapted from Emerils Creole Christmas Cookbook, by Emeril Lagasse with Marcelle Bienvenu, published by William Morrow, 1997 Recipe by: EMERIL LIVE SHOW #EMIB83
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Beef Tenderloin with Fresh Horseradish And Black Pepper C. Be the first to review it!