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Beef Tenderloin with 2 Sauces: Horseradish Sauce and Creole Mustard Dressing

Source of Recipe

internet


List of Ingredients

1 (3 1/2-pound) center-cut beef tenderloin, trimmed and tied
1 tablespoon olive oil
Salt
Freshly ground black pepper
Essence
Fresh watercress or parsley, rinsed and spun dry
Assorted breads, rolls, or biscuits


Horseradish Sauce:
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


Creole Mustard Dressing:

1 large egg*
3 tablespoons Creole or other whole-grain mustard
1 tablespoon distilled white vinegar
1 cup olive oil
2 tablespoons chopped parsley leaves
1 tablespoon honey
1/2 teaspoon salt
1/8 teaspoon cayenne



Recipe

Preheat the oven to 400 degrees F.
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.

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.

(Alternatively, roast the meat and place on a large platter. Let cool at room temperature for 40 minutes, then wrap tightly and refrigerate for consumption the following day. Unwrap and serve chilled with desired sauce(s).

Serve with a variety of breads or rolls, and desired sauce(s).


Horseradish Sauce:

In a bowl, combine all the 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 blended. With the motor running, slowly 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 warnings 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?"