Beef Tenderloin
I made this for Christmas 2012 dinner to satisfy the carnivores at the table. For some reason, tenderloins always take about twice as long to bake as they are supposed to, so I would advise cooking this ahead and keeping warm until dinner. From Emeril Lagasse.
My friend Kathy Ryan swears by the Barefoot Contessa's recipe for Fillet of Beef, and I've seen the gorgeous results. A 4- to 5-pound fillet, covered, roasts at 500° for 25 minutes for medium-rare, then rests 20 minutes. Huh, maybe I'll try that next time. With the Essence seasoning and horseradish sauce, of course!
- Terry, Jan. 2013
INGREDIENTS
- 1 (3½ pound) center-cut beef tenderloin, trimmed and tied
- 1 Tbsp. olive oil
- salt
- freshly ground pepper
- fresh watercress or parsley
- assorted bread, rolls or biscuits
- horseradish sauce (recipe below)
- 2½ 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
- 1 tablespoon dried thyme
- 2 cups sour cream
- ¼ cup prepared horseradish, drained
- 1 Tbsp. minced chives
- 1 tsp. champagne or white wine vinegar
- 1 tsp. salt
- dash of hot red pepper sauce
Emeril's Essence Creole Seasoning (mix all ingredients together thoroughly):
Emeril's Horseradish Sauce (combine all ingredients and mix well. Adjust seasoning to taste. Refrigerate until serving. Makes 2¼ cup):
INSTRUCTIONS
Preheat oven to 400°F.
Place tenderloin in a large, heavy roasting pan. Rub with olive oil and season lightly on all sides with 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.
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 let 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 bread and rolls and desired sauces.