Beef Tenderloin with 2 Sauces: Horseradish Sauce and Creole Mustard Dressing

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   ["Place the tenderloins in a large, heavy roasting pan.", "Rub with the olive oil and season lightly on all sides with the salt, pepper, and Essence.", "Place over medium-high heat, sear the meat on all sides and cook to medium-rare.", "2 1/2 tablespoons paprika", "2 tablespoons salt", "2 tablespoons garlic powder", "1 tablespoon black pepper", "1 tablespoon onion powder", "1 tablespoon cayenne pepper", "1 tablespoon dried oregano", "1 tablespoon dried thyme", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

* Per serving · 4 servings · Values may vary.

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