Beef Tenderloin Sandwiches With Horseradish Spread Recipe Courtesy Of Emeril Lagasse Recipes

EMERIL'S BEEF TENDERLOIN WITH FRESH HORSERADISH AND BLACK PEPPER CRUST

Steps:

• Preheat the oven to 400 degrees F.
• Rub the tenderloin with the oil and Emeril's Original Essence. 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 over the mustard on the top and sides of the tenderloin. You may have to roll the tenderloin several times to make it all stick. Set it on the prepared rack.
• Roast the tenderloin for about 30 minutes for rare (120 to 125 degrees F on an instant meat thermometer) and about 35 minutes for medium-rare (130 to 140 degrees F on an instant meat thermometer).
• Remove from the oven and rest for 15 minutes before slicing.
• Drizzle the beef with the Worcestershire sauce and Port Wine reduction.

BEEF TENDERLOIN W/2 SAUCES: HORSERADISH & CREOLE MUSTARD

Steps:

• 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 400°F.
• 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).

EMERIL'S BEEF TENDERLOIN

Steps:

• Preheat oven to 400 degrees.
• Rub tenderloin with oil and Emeril's original essence. Heat a skillet large enough to hold the tenderloin over high heat for 2 minutes. Add meat and sear until evenly browned on all sides, about 2 minutes per side. Remove from heat.
• Line a shallow roasting pan fitted with a rack with aluminum foil. Place tenderloin on rack. Rub top and sides of meat with mustard.
• Combine horseradish, black pepper, garlic, and salt in a small bowl. Using your hands, press horseradish mixture over the mustard on the top and sides of tenderloin.
• Transfer to oven and roast about 30 minutes for rare or 35 minutes for medium-rare. Remove from oven and let stand at least 10 minutes before slicing. Serve hot or warm drizzled with homemade Worcestershire sauce.

BEEF TENDERLOIN SANDWICHES WITH HORSERADISH SPREAD-- RECIPE COURTESY OF EMERIL LAGASSE

Steps:

• Total Time: 1 hr Prep: 15 min Inactive: 10 min Cook: 35 min Yield: 6 servings Level: Intermediate Ingredients 2 tablespoons olive oil 1 tablespoon Essence, recipe follows 3/4 teaspoon cracked black peppercorns 3/4 teaspoon salt 1 (2-pound) beef tenderloin, trimmed of fat 1/2 cup mayonnaise 2 tablespoons prepared horseradish 1 teaspoon fresh lemon juice 2 cups baby arugula, rinsed and patted dry 2 teaspoons extra-virgin olive oil 1 large loaf French bread, halved lengthwise and lightly toasted 1 large tomato, thinly sliced 1/2 pound Parmigiano-Reggiano, shaved with a vegetable peeler Essence (Emeril's Creole Seasoning): 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 leaf oregano 1 tablespoon dried thyme Add Checked Items To Grocery List Directions Preheat the oven to 350 degrees F. In a small bowl, mix together the olive oil, Essence, 1/2 teaspoon cracked black peppercorns, and 1/2 teaspoon salt, and spread evenly over the tenderloin. Heat a large ovenproof skillet over medium-high heat. Add the tenderloin and sear on all sides. Transfer to the oven and roast for 25 minutes for medium-rare. Remove from the oven and let rest for 10 minutes. Cut the tenderloin into thin slices. In a bowl, combine the mayonnaise, horseradish, lemon juice, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper, and whisk to blend. Cover and refrigerate until ready to use. In a medium-size mixing bowl, toss the arugula with the olive oil. Generously spread both sides of the French bread with the horseradish mayonnaise. Top one slice with the sliced roast beef, tomato slices, arugula, and cheese shavings. Top with the remaining slice of bread and press down to close. Slice crosswise into individual sandwiches, and serve. Essence (Emeril's Creole Seasoning): Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Recipe courtesy of Emeril Lagasse, 2001