Beef Recipes
Beef Tenderloin with Horseradish Crust
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 Worcestershire Sauce
2 tablespoons finely chopped fresh parsley leaves
1 recipe of Fresh Cranberry Compote (recipe follows)
Preheat the oven to 400 degrees F.
Rub the tenderloin with the oil and Creole Seasoning. 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
evenly over the mustard on the top and sides of the tenderloin. Roast the
tenderloin for about 30 minutes for rare. And about 35 minutes for medium rare.
Remove from the oven and rest for 5 minutes before slicing. Drizzle the beef
with Worcestershire sauce and serve with Cranberry Compote