Beef Tenderloin W2 Sauces Horseradish Creole Mustard Recipes

FILET OF BEEF WITH MUSTARD MAYO HORSERADISH SAUCE

Steps:

• Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
• Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
• Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
• Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
• Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.

BEEF TENDERLOIN WITH HORSERADISH SAUCE

Steps:

• Combine sour cream, mayonnaise, 3 T. horseradish, 2 T. mustard and 1 T. parsley; refrigerate.
• Preheat oven to 425 degrees. Combine remaining 2 T. horseradish and 2 T. mustard with Worcestershire, rosemary, salt and peppercorns. Spread mixture over all sides of beef.
• Place beef in roasting pan. Roast until meat thermometer inserted into center of beef registers 145 degrees, 50-60 minutes. Let stand 10 minutes before slicing.
• Remove string from meat and slice. Sprinkle with remaining 1 T. parsley. Serve with horseradish sauce.

HORSERADISH-ENCRUSTED BEEF TENDERLOIN

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° until softened, 30-35 minutes. Cool for 10-15 minutes. Lower oven setting to 400°., Squeeze softened garlic into a small bowl; stir in the horseradish, salt, basil, thyme and pepper. Add bread crumbs; toss to coat. Spread over top of tenderloin. Place on a rack in a large shallow roasting pan. , Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-55 minutes. Let stand for 10 minutes before slicing.

CREOLE MUSTARD

Steps:

• Mix all together.

SEARED BEEF TENDERLOIN WITH MUSTARD-HORSERADISH SAUCE

Steps:

• Tie beef with kitchen string to hold shape. Sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Rub 1 tablespoon oil over beef. Add beef to skillet. Sear until brown on all sides and cooked to desired doneness, about 20 minutes for medium-rare. Transfer beef to plate. Freeze until almost frozen solid, about 3 hours. Remove string. Using large sharp knife, cut beef crosswise into very thin slices. (Can be prepared 8 hours ahead. Arrange slices between sheets of waxed paper on baking sheet. Cover tightly and refrigerate.)
• Cover large platter with watercress. Arrange beef slices atop watercress. Drizzle with 2 1/2 tablespoons oil. Sprinkle with capers and Parmesan cheese. Drizzle with lemon juice. Sprinkle with pepper. Serve with baguette slices and sauce.

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).