Beef Tenderloin with Fresh Horseradish and Black Pepper Crust
Alyson Stringer (originally from Emeril's Creole Christmas Cookbook)
Yield: 10 servings
1 (3.5 lb) beef tenderloin, trimmed of fat
1 Tbsp olive oil
1 Tbsp Bayou Blast seasoning*
2 Tbsp Dijon mustard
1/2 lb fresh horseradish, peeled and grated (about 1 1/2 cups)
1/2 tsp finely ground black pepper
2 tsp chopped garlic
1/2 tsp salt
2 cups Worcestershire sauce
2 Tbsp fresh parsley leaves, finely chopped
Emeril's Bayou Blast Seasoning (2/3 cup)
2 1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried thyme
Combine all ingredients thoroughly.
Fresh Cranberry Compote (5 cups)
6 oz fresh cranberries, rinsed and picked over
1 Tbsp orange zest
1/2 cup sugar
1 cup water
Pinch of salt
Pinch of ground cinnamon
1/4 cup plus 1 Tbsp cornstarch
1/4 cup fresh orange juice
In a non reactive, non-stick saucepan, over medium, combine the cranberries, zest, H cup sugar, water, salt, and cinnamon. Bring the mixture to a boil and cook for 10 minutes. Dissolve 1 tablespoon cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend. Simmer another 15 minutes until the mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled.
Yield: 10 servings
My ex and his brother tackled this recipe for a family Christmas dinner years ago and it’s awesome and super easy! Use prepared/jarred horseradish rather than fresh — they tried fresh once and it was WAY too strong for everyone, but all of our sinuses were clear! (Nov 2010. Updated Nov 2022)
1 (3.5 lb) beef tenderloin, trimmed of fat
1 Tbsp olive oil
1 Tbsp Bayou Blast seasoning*
2 Tbsp Dijon mustard
1/2 lb fresh horseradish, peeled and grated (about 1 1/2 cups)
1/2 tsp finely ground black pepper
2 tsp chopped garlic
1/2 tsp salt
2 cups Worcestershire sauce
2 Tbsp fresh parsley leaves, finely chopped
Preheat oven to 400˚F. Rub tenderloin with oil and Bayou Blast. Heat a sauté 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 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 evenly over the mustard on the top and sides of the tenderloin.
Roast the tenderloin for about 30 minutes for rare. And about 35 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing. Drizzle the beef with Worcestershire sauce and serve with Cranberry Compote (see recipe on next page).
Emeril's Bayou Blast Seasoning (2/3 cup)
2 1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried thyme
Combine all ingredients thoroughly.
Fresh Cranberry Compote (5 cups)
6 oz fresh cranberries, rinsed and picked over
1 Tbsp orange zest
1/2 cup sugar
1 cup water
Pinch of salt
Pinch of ground cinnamon
1/4 cup plus 1 Tbsp cornstarch
1/4 cup fresh orange juice
In a non reactive, non-stick saucepan, over medium, combine the cranberries, zest, H cup sugar, water, salt, and cinnamon. Bring the mixture to a boil and cook for 10 minutes. Dissolve 1 tablespoon cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend. Simmer another 15 minutes until the mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled.