Beef Tenderloin with Horseradish Sauce
Maxine Gibson
MMMMmm Goood Meat
ingredients
- 1 (3 1/2-pound) center-cut beef tenderloin, trimmed and tied
- 1 tablespoon olive oil
- Essence (combination of 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) (Emeril’s recipe)
- Salt
- Freshly ground black pepper
- Assorted breads, rolls, or biscuits
- Horseradish Sauce, recipe follows
- 2 cups sour cream
- 1/4 cup prepared horseradish, drained
- 1 tablespoon minced chives
- 1 teaspoon Champagne or white wine vinegar
- 1 teaspoon salt
- Dash hot red pepper sauce
directions
- 1
For Beef:
- 2
Preheat the oven to 400 degrees.
- 3
Place the tenderloin 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 and sear the meat on all sides, 5 to 6 minutes. Place in the oven and roast to desired temperature, about 25 minutes for medium-rare. Remove the roast from the oven and place on a cutting board. Loosely cover and let rest for 10 minutes before carving. Remove the butcher’s twine and carve to desired thickness.
- 4
For Sauce:
- 5
In a bowl, combine all the ingredients and blend well. Adjust the seasoning, to taste. Refrigerate until ready to serve.
- 6
Yield: 2 1/4 cups
notes
Dollop the horseradish sauce onto beef. Originally from Emeril Lagasse
Source: Nana
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