Beef Tenderloin With Fresh Horseradish And Black Pe

Name: Beef Tenderloin With Fresh Horseradish And Black Pepper Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lb beef tenderloin, trimmed of fat; 1 T olive oil; 1 T creole Seasoning; 2 T Dijon mustard; 1/2 lb fresh horseradish, peeled and grated (about 1 1/2 cups); 1/2 tsp finely ground black pepper; 2 tsp chopped garlic; 1 tsp salt; Emeril's Homemade Worcestershire Sauce; Port Wine Reduction

Servings: persons

1
Preheat oven to 400F
2
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 teh heat.
3
Line a shallow baking pan fitted with a wire rack with aluminum foil. Placd the tenderloin on the rack. Rub the top and sides of the meat with the mustard.
4
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.
5
Roast the tenderloin for about 30 minutes for rare (120 to 125F on an instant read thermometer) and about 35 minutes for medium rare (130 to 140F on an instant meat thermometer)
6
remove from the oven and rest 5 minutes before slicing.
7
Drizzle the beef with the Worcestershire sauce and wine reduction.

1250

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/2 lb beef tenderloin, trimmed of fat, 1 T olive oil, 1 T creole Seasoning, 2 T Dijon mustard, and more.

Yes, Beef Tenderloin With Fresh Horseradish And Black Pepper Crust falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Tenderloin With Fresh Horseradish And Black Pepper Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions