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["Make the 2 sauces ahead of roasting the tenderloin.", "Horseradish Sauce:.", "In a bowl, combine all ingredients and blend well.", "Adjust the seasoning to taste.", "Refrigerate until ready to serve.", "Yield: 2-1/4 cups.", "Creole Mustard Dressing:.", "In a food processor or blender, process the *egg*, mustard and vinegar until well blended.", "With the motor running pour the oil through the feed tube in a steady stream and process until emulsified.", "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.", "Yield: 1-1/2 cups.", "*RAW EGG WARNING*.", "The American Egg Board states: ""There have been warning against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness.", "Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly.", "Use only properly refrigerated, clean, sound-shelled, fresh grade AA or A eggs.", "Avoid mixing yolks and whites with the shell?", """.", "Essence (Emeril's Creole Seasoning):.", "Combine all ingredients thouroughly and store in an airtight jar or container.", "Yiled: 2/3 cup.", "Preheat oven to 400F.", "Place the tenderloin in a large, heavy roasting pan.", "Rub with olive oil and season lightly on all side with the salt, pepper and Essence.", "Place over medium-high heat and sear the meat on all sides, 5-6 minutes.", "Place ib the oven and roast to desired temperature, about 25 minutes for madium-rare.", "Arrange a bed of watercress or parsley on a large decorative platter.", "Remove the roast from the oven and place on a cutting board.", "Loosely cover and lest rest for 10 minutes before carving.", "Remove the butcher's twine and carve to desired thickness.", "Arrange the slices on the watercress covered platter.", "Serve with a variety of breads or rolls and desired sauce(s)."]
