Try this Beef Tenderloin with Fresh Horseradish And Black Pepper C recipe, or contribute your own.
Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (309g) | ||
Recipe Makes: 1 servings | ||
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Calories: 100 | ||
Calories from Fat: 57 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 688.2mg | 24 % | |
Potassium 206.3mg | 5 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 6.3g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 100
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