Beef tenderloin with 2 sauces: horseradish sauce and creole mustard dressing

  • Preparation Time30 mins
  • Cooking Time10 mins
  • DifficultyMedium
1 (1.75kg) centre-cut beef tenderloin, trimmed (slice into smaller logs)
1 tbsp olive oil
Salt
Freshly ground black pepper
Essence, recipe follows
Horseradish sauce, recipe follows
Creole mustard dressing, recipe follows

For the essence sauce

2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

For the horseradish sauce

500ml soured cream
50g prepared horseradish, drained
1 tbsp minced chives
1 tsp Champagne or white wine vinegar
1 tsp salt
Dash hot red pepper sauce

For the creole mustard dressing

1 large egg
3 tbsps wholegrain mustard
1 tbsp distilled white vinegar
250ml olive oil
5g chopped parsley leaves
1 tbsp honey
1/2 tsp salt
1/8 tsp cayenne pepper
1) Place the tenderloins in a large, heavy roasting tin. Rub with the olive oil and season lightly on all sides with the salt, pepper and essence.

2) Place over medium-high heat, sear the meat on all sides and cook until medium-rare.

For Emeril's essence creole seasoning:

3) Combine all of the ingredients thoroughly.

For the horseradish sauce:

4) In a bowl, combine all of the ingredients and blend well. Adjust the seasoning, to taste.

For the Creole mustard dressing:

5) In a food processor or blender, process the egg, mustard and vinegar until blended. With the motor running, slowly pour the oil through the feed tube in a steady stream and process until emulsified.

6) Add the parsley, honey, salt and cayenne and pulse to blend.

Transfer to an airtight container and refrigerate for at least 30 minutes before using. Use within 24 hours.

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