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

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BEEF TENDERLOIN W/2 SAUCES: HORSERADISH & CREOLE MUSTARD



Beef Tenderloin W/2 Sauces: Horseradish & Creole Mustard image

This is awesome! Ususally, I don't like anything extra on my steak but this is wonderful! These sauces are great but that doesn't mean you have to eat it with the sauce. This tenderloin recipe is Courtesy of Emeril Lagasse, 2003. The Creole Seasoning comes from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. The Creole Mustard Dressing is courtesy of "Louisianna Real and Rustic" by Emeril Lagasse and Marcelle Bienvenu, William Morrow Publishers. This roast can be used cold; the day before roast the meat and place on a platter and wrap tightly in saran wrap or aluminum foil, just let rest 40 minutes before refrigeration.

Provided by Manami

Categories     Roast Beef

Time 1h

Yield 1 beef tenderloin, 8-12 serving(s)

Number Of Ingredients 30

1 (3 1/2 lb) center-cut beef tenderloin, trimmed and tied
1 tablespoon olive oil
salt, to taste
fresh ground black pepper, to taste
spice essence, to taste
fresh watercress or parsley, rinsed & spun
French bread or Italian bread
assorted rolls or assorted biscuit
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 oregano leaves
1 tablespoon thyme
2 cups sour cream
1/4 cup prepared horseradish, drained
1 tablespoon chives
1 tablespoon champagne or 1 tablespoon white wine vinegar
1 teaspoon salt
1 dash hot red pepper sauce (optional)
1 large raw egg
3 tablespoons creole mustard or 3 tablespoons other whole grain mustard
1 tablespoon distilled white vinegar
1 cup olive oil
2 tablespoons chopped fresh parsley leaves
1 tablespoon honey
1/2 teaspoon salt
1/8 teaspoon cayenne

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).

Nutrition Facts : Calories 1003.3, Fat 82.3, SaturatedFat 27.5, Cholesterol 222.3, Sodium 2428, Carbohydrate 10.9, Fiber 2.2, Sugar 4.2, Protein 54.1

BEEF AND HORSERADISH SAUCE SANDWICH



Beef and Horseradish Sauce Sandwich image

Provided by Ina Garten

Categories     main-dish

Time 1h2m

Yield 4 servings

Number Of Ingredients 17

2 to 3 pounds fillet of beef, trimmed and tied
1 tablespoon unsalted butter, at room temperature
1 teaspoon Dijon mustard
2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
1 loaf health or 7-grain bread
Mustard Horseradish Sauce, recipe follows
1 bunch arugula
Kosher salt
Freshly ground black pepper
Unsalted butter at room temperature
3/4 cup good mayonnaise
1 1/2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1/2 tablespoon prepared horseradish
2 tablespoons sour cream
Kosher salt

Steps:

  • Preheat the oven to 500 degrees F.
  • Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
  • Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
  • To make the sandwiches, cut the bread into 1/4-inch thick slices. Spread 4 of the slices thickly with the Mustard Horseradish Sauce. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread 4 more slices of bread very lightly with butter and place, butter side down, on top of the beef.
  • Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.
  • Yield: 1 cup

PEPPERCORN-CRUSTED BEEF TENDERLOIN



Peppercorn-Crusted Beef Tenderloin image

An elegant option for when a crowd-pleasing classic entree is the way to go.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 4

1 whole beef tenderloin, about 4 pounds and 3 inches in diameter, trimmed and tied
Olive oil
1 tablespoon plus 1 teaspoon coarse salt
1 tablespoon whole green peppercorns, coarsely ground

Steps:

  • Heat oven to 475 degrees.
  • Let tenderloin rest at room temperature 1 hour. Pat meat with paper towels to dry, then lightly coat all over with oil. Sprinkle evenly with salt and ground peppercorns, gently pressing to help them adhere.
  • Set a cast-iron griddle or large roasting pan over two burners and heat over high until hot. Carefully rub griddle lightly with oil. (If using a roasting pan, add enough oil to barely coat the bottom of the pan.) Heat until hot but not smoking, then place the tenderloin on the griddle and sear on all sides, about 3 minutes per side. Use tongs to transfer beef to a rack set in a rimmed baking sheet.
  • Roast until an instant-read thermometer inserted into thickest part registers 125 degrees for medium-rare, 20 to 30 minutes. Let rest 10 minutes.
  • Transfer tenderloin to a carving board and slice to desired thickness (about 1/2 inch is a nice size) before serving.

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