Beef Tenderloin With Fresh Horseradish And Black Pepper Crust

Ingredients

Ingredients
  • 1 (3 1/2 pound) beef tenderloin, trimmed of fat
  • 1 tablespoon olive oil
  • 1 tablespoon Creole Seasoning, also known as "Essence" (recipe follows)
  • 2 tablespoons Dijon mustard
  • 1/2 pound fresh horseradish, peeled and grated (about 1 1/2 cups)
  • 1/2 teaspoon finely ground black pepper
  • 2 teaspoons chopped garlic
  • 1/2 teaspoons salt
  • 2 cups Emerils Worcestershire Sauce (recipe follows), or store bought
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1 recipe of Fresh Cranberry Compote (recipe follows)
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
  • 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
  • 1 tablespoon dried thyme
EMERIL'S WORCESTERSHIRE SAUCE:
  • 2 tablespoons olive oil
  • 6 cups coarsely chopped onions
  • 4 jalapenos, with stems and seeds, chopped
  • 2 tablespoons minced garlic
  • 2 teaspoons freshly ground pepper
  • 4 cans anchovy fillets
  • 1/2 teaspoon whole cloves
  • 2 tablespoons salt
  • 2 whole, medium lemons, skin and pith removed
  • 4 cups dark corn syrup
  • 2 cups Steen's Pure Cane Syrup
  • 2 quarts distilled white vinegar
  • 4 cups water
  • 3/4 pound fresh horseradish, peeled and grated
FRESH CRANBERRY COMPOTE:
  • 6 ounces fresh cranberries, rinsed and picked over
  • 1 tablespoon orange zest
  • 1/2 cup sugar
  • 1 cup water
  • Pinch of salt
  • Pinch of ground cinnamon
  • 1/4 cup plus 1 tablespoon cornstarch
  • 1/4 cup fresh orange juice

Description

Cooking Channel Serves Up This Beef Tenderloin With Fresh Horseradish And Black Pepper Crust Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

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