Beef Tenderloin With Horseradish And Black Pepper C

Name: Beef Tenderloin With Horseradish And Black Pepper Crust Recipe
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 Tbsp. extra virgin olive oil; 1 Tbsp. Creole Seasoning; 2 Tbsp. Dijon mustard; 1/2 lb fresh horseradish peeled and grated, (abt 1 1/2 c.); 1/2 tsp finely-grnd black pepper; 2 tsp minced garlic; 1/2 tsp salt; 2 c. Emeril's Worcestershire Sauce or possibly store bought; 2 Tbsp. finely-minced fresh parsley leaves; 1 x recipe Fresh Cranberry Compote (see recipe); 1 x recipe Exotic Mushroom Bread Pudding (see recipe)

Servings: persons

3 1/2 lb beef tenderloin trimmed of fat
1 Tbsp. extra virgin olive oil
1 Tbsp. Creole Seasoning
2 Tbsp. Dijon mustard
1/2 lb fresh horseradish peeled and grated, (abt 1 1/2 c.)
1/2 tsp finely-grnd black pepper
2 tsp minced garlic
1/2 tsp salt
2 c. Emeril's Worcestershire Sauce or possibly store bought
2 Tbsp. finely-minced fresh parsley leaves
1 x recipe Fresh Cranberry Compote (see recipe)
1 x recipe Exotic Mushroom Bread Pudding (see recipe)

1
Preheat the oven to 400 degrees.
2
Rub the tenderloin with the oil and Creole Seasoning.
3
Heat a saute/fry pan large sufficient to hold the tenderloin over high heat till the pan is very warm, about 2 min.
4
Sear the meat till proportionately browned on all sides, about 2 min per side.
5
Remove from the heat.
6
Line a shallow baking pan fitted with a wire rack with aluminum foil.
7
Place the tenderloin on the rack.
8
Rub the top and sides of the meat with the mustard.
9
Combine the horseradish, black pepper, garlic, salt in a small mixing bowl.
10
Using your hands, press the horseradish mix proportionately over the mustard on the top and sides of the tenderloin.
11
Roast the tenderloin for about 30 min for rare.
12
And about 35 min for medium-rare.
13
Remove from the oven and rest for 5 min before slicing.
14
To serve, spoon the Exotic Mushroom Bread Pudding in the center of each serving plate.
15
Arrange a few slices of the tenderloin around the pudding.
16
Spoon the Worcestershire sauce over the beef.
17
Garnish with parsley.
18
Serve the Fresh Cranberry Compote on the side.
19
This recipe yields 10 servings.

1136

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 12 ingredients. The key ingredients include: 3 1/2 lb beef tenderloin trimmed of fat, 1 Tbsp. extra virgin olive oil, 1 Tbsp. Creole Seasoning, 2 Tbsp. Dijon mustard, and more.

Yes, Beef Tenderloin With Horseradish And Black Pepper Crust Recipe 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 Horseradish And Black Pepper Crust Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions