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)
- 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
- 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
- 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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