Beef Tenderloin W/2 Sauces: Horseradish & Creole Mustard

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1 (3 1/2 lb) center-cut beef tenderloin, trimmed and tied
• 1 tablespoon olive oil
• salt, to taste
• fresh ground black pepper, to taste
• spice essence, to taste
• fresh watercress or parsley, rinsed & spun
• french bread or italian bread
• assorted rolls or assorted biscuit
• 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 leaves
• 1 tablespoon thyme
• 2 cups sour cream
• 1/4 cup prepared horseradish, drained
• 1 tablespoon chives
• 1 tablespoon champagne or 1 tablespoon wine vinegar
• 1 teaspoon salt
• 1 dash hot red pepper sauce (optional)
• 1 large raw egg
• 3 tablespoons creole mustard or 3 tablespoons other whole grain mustard
• 1 tablespoon distilled vinegar
• 1 cup olive oil
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne

Recipe

• 1 make the 2 sauces ahead of roasting the tenderloin.
• 2 horseradish sauce:.
• 3 in a bowl, combine all ingredients and blend well.
• 4 adjust the seasoning to taste.
• 5 refrigerate until ready to serve.
• 6 yield: 2-1/4 cups.
• 7 creole mustard dressing:.
• 8 in a food processor or blender, process the *egg*, mustard and vinegar until well blended.
• 9 with the motor running pour the oil through the feed tube in a steady stream and process until emulsified.
• 10 add the parsley, honey, salt and cayenne and pulse to blend.
• 11 transfer to an airtight container and refrigerate for at least 30 minutes before using.
• 12 use within 24 hours.
• 13 yield: 1-1/2 cups.
• 14 *raw egg warning*.
• 15 the american egg board states: "there have been warning against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with salmonella, a bacteria responsible for a type of foodborne illness. healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. use only properly refrigerated, clean, sound-shelled, fresh grade aa or a eggs. avoid mixing yolks and whites with the shell?".
• 16 essence (emeril's creole seasoning):.
• 17 combine all ingredients thouroughly and store in an airtight jar or container.
• 18 yiled: 2/3 cup.
• 19 preheat oven to 400â°f.
• 20 place the tenderloin in a large, heavy roasting pan.
• 21 rub with olive oil and season lightly on all side with the salt, pepper and essence.
• 22 place over medium-high heat and sear the meat on all sides, 5-6 minutes.
• 23 place ib the oven and roast to desired temperature, about 25 minutes for madium-rare.
• 24 arrange a bed of watercress or parsley on a large decorative platter.
• 25 remove the roast from the oven and place on a cutting board.
• 26 loosely cover and lest rest for 10 minutes before carving.
• 27 remove the butcher's twine and carve to desired thickness.
• 28 arrange the slices on the watercress covered platter.
• 29 serve with a variety of breads or rolls and desired sauce(s).