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Gallery Emeril’s Beef Tenderloin with Fresh Horseradish and Black Pepper Crust Recipe Summary Servings: 10
Ingredients Ingredient Checklist One 3 1/2 pound beef tenderloin, trimmed 2 tablespoons olive oil 1 tablespoon Emeril’s Original Essence 1/4 cup Dijon mustard 1/2 pound fresh horseradish, peeled and grated (about 1 1/2 cups) 1 1/2 teaspoons finely ground black pepper 2 tablespoons chopped garlic 1 tablespoon coarse salt Emeril’s Worcestershire Sauce Port Wine Reduction
Cook’s Notes Fresh horseradish roots are available at many supermarkets and some Asian markets. Select roots that are firm, with no sign of blemishes. After peeling, the easiest way to grate the horseradish root is to use the large-hole grater attachment on your food processor and to put it through the feed tube while you pulse. You can also use the large-hole side of a box grater. Either way, expect for your eyes to tear.
Gallery Emeril’s Beef Tenderloin with Fresh Horseradish and Black Pepper Crust
Recipe Summary Servings: 10
Gallery
Emeril's Beef Tenderloin with Fresh Horseradish and Black Pepper Crust
Emeril’s Beef Tenderloin with Fresh Horseradish and Black Pepper Crust
Emeril’s Beef Tenderloin with Fresh Horseradish and Black Pepper Crust
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- One 3 1/2 pound beef tenderloin, trimmed 2 tablespoons olive oil 1 tablespoon Emeril’s Original Essence 1/4 cup Dijon mustard 1/2 pound fresh horseradish, peeled and grated (about 1 1/2 cups) 1 1/2 teaspoons finely ground black pepper 2 tablespoons chopped garlic 1 tablespoon coarse salt Emeril’s Worcestershire Sauce Port Wine Reduction
Directions
Preheat the oven to 400 degrees F.
Rub the tenderloin with the oil and Emeril’s Original Essence. 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, and salt in a small mixing bowl. Using your hands, press the horseradish mixture over the mustard on the top and sides of the tenderloin. You may have to roll the tenderloin several times to make it all stick. Set it on the prepared rack.
Roast the tenderloin for about 30 minutes for rare (120 to 125 degrees F on an instant meat thermometer) and about 35 minutes for medium-rare (130 to 140 degrees F on an instant meat thermometer).
Remove from the oven and rest for 15 minutes before slicing.
Drizzle the beef with the Worcestershire sauce and Port Wine reduction.
Cook’s Notes Fresh horseradish roots are available at many supermarkets and some Asian markets. Select roots that are firm, with no sign of blemishes. After peeling, the easiest way to grate the horseradish root is to use the large-hole grater attachment on your food processor and to put it through the feed tube while you pulse. You can also use the large-hole side of a box grater. Either way, expect for your eyes to tear.
Cook’s Notes
Fresh horseradish roots are available at many supermarkets and some Asian markets. Select roots that are firm, with no sign of blemishes. After peeling, the easiest way to grate the horseradish root is to use the large-hole grater attachment on your food processor and to put it through the feed tube while you pulse. You can also use the large-hole side of a box grater. Either way, expect for your eyes to tear.
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All Reviews for Emeril’s Beef Tenderloin with Fresh Horseradish and Black Pepper Crust
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Emeril’s Beef Tenderloin with Fresh Horseradish and Black Pepper Crust
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
