Best Emeril Lagasses Creole Mustard Sauce Recipes

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

Ingredients

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

EMERIL LAGASSE'S CREOLE MUSTARD SAUCE

Emeril Lagasse's Creole Mustard Sauce image

If anyone knows Creole food, it's Emeril. Get a nice BAM! to your food with this delicious sauce/dip. Terrific on any meat and it also works really nicely as a salad dressing. Enjoy!

Provided by Nif_H

Categories Sauces

Time 5m

Yield 3/4 cup

Number Of Ingredients 7

Ingredients

1 large egg yolk
1 1/2 teaspoons soy sauce
1 1/2 teaspoons creole whole grain mustard or 1 1/2 teaspoons other hot whole grain mustard
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cup vegetable oil

Steps:

In a blender or food processor, combine all the ingredients except the oil and process for 20 seconds. With the machine running, add the oil in a steady stream through the feed tube and process until smooth and thick. Adjust the seasoning to taste.
Place in an airtight container and refrigerate for up to 12 hours before serving.