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Ingredientes
- 3 1/2 lb beef tenderloin trimmed of fat
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. Creole Seasoning
- 2 Tbsp. Dijon mustard
- 1/2 lb fresh horseradish peeled and grated, (abt 1 1/2 c.)
- 1/2 tsp finely-grnd black pepper
- 2 tsp minced garlic
- 1/2 tsp salt
- 2 c. Emeril's Worcestershire Sauce or possibly store bought
- 2 Tbsp. finely-minced fresh parsley leaves
- 1 x recipe Fresh Cranberry Compote (see recipe)
- 1 x recipe Exotic Mushroom Bread Pudding (see recipe)
Direcciones
- Preheat the oven to 400 degrees. Rub the tenderloin with the oil and Creole Seasoning. Heat a saute/fry pan large sufficient to hold the tenderloin over high heat till the pan is very warm, about 2 min. Sear the meat till proportionately browned on all sides, about 2 min per side. Remove from the 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, salt in a small mixing bowl. Using your hands, press the horseradish mix proportionately over the mustard on the top and sides of the tenderloin.
- Roast the tenderloin for about 30 min for rare. And about 35 min for medium-rare. Remove from the oven and rest for 5 min before slicing.
- To serve, spoon the Exotic Mushroom Bread Pudding in the center of each serving plate. Arrange a few slices of the tenderloin around the pudding. Spoon the Worcestershire sauce over the beef. Garnish with parsley. Serve the Fresh Cranberry Compote on the side.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 10 servings | |
| Calories 363 | |
| Calories from Fat 169 | 47% |
| Total Fat 18.8g | 24% |
| Saturated Fat 6.88g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 308mg | 13% |
| Potassium 595mg | 17% |
| Total Carbs 3.28g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.86g | 1% |
| Protein 42.98g | 69% |
