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  • Beef Tenderloin With Horseradish And Black Pepper Crust

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    Beef Tenderloin With Horseradish And Black Pepper Crust
    Servings: 10
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 1/2 lb beef tenderloin trimmed of fat
    • 1 Tbsp. extra virgin olive oil
    • 1 Tbsp. Creole Seasoning
    • 2 Tbsp. Dijon mustard
    • 1/2 lb fresh horseradish peeled and grated, (abt 1 1/2 c.)
    • 1/2 tsp finely-grnd black pepper
    • 2 tsp minced garlic
    • 1/2 tsp salt
    • 2 c. Emeril's Worcestershire Sauce or possibly store bought
    • 2 Tbsp. finely-minced fresh parsley leaves
    • 1 x recipe Fresh Cranberry Compote (see recipe)
    • 1 x recipe Exotic Mushroom Bread Pudding (see recipe)

    Directions

    1. Preheat the oven to 400 degrees. Rub the tenderloin with the oil and Creole Seasoning. Heat a saute/fry pan large sufficient to hold the tenderloin over high heat till the pan is very warm, about 2 min. Sear the meat till proportionately browned on all sides, about 2 min per side. Remove from the heat.
    2. 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 mix proportionately over the mustard on the top and sides of the tenderloin.
    3. Roast the tenderloin for about 30 min for rare. And about 35 min for medium-rare. Remove from the oven and rest for 5 min before slicing.
    4. To serve, spoon the Exotic Mushroom Bread Pudding in the center of each serving plate. Arrange a few slices of the tenderloin around the pudding. Spoon the Worcestershire sauce over the beef. Garnish with parsley. Serve the Fresh Cranberry Compote on the side.
    5. This recipe yields 10 servings.

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