Beef Tenderloin With Fresh Horseradish And Black Pepper Crust Food

EMERIL'S BEEF TENDERLOIN WITH FRESH HORSERADISH AND BLACK PEPPER CRUST

Steps:

• Preheat the oven to 400 degrees F.
• Rub the tenderloin with the oil and Emeril's Original Essence. Heat a saute 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 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, and salt in a small mixing bowl. Using your hands, press the horseradish mixture over the mustard on the top and sides of the tenderloin. You may have to roll the tenderloin several times to make it all stick. Set it on the prepared rack.
• Roast the tenderloin for about 30 minutes for rare (120 to 125 degrees F on an instant meat thermometer) and about 35 minutes for medium-rare (130 to 140 degrees F on an instant meat thermometer).
• Remove from the oven and rest for 15 minutes before slicing.
• Drizzle the beef with the Worcestershire sauce and Port Wine reduction.

HORSERADISH-CRUSTED BEEF TENDERLOIN

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pat tenderloin dry, then sprinkle with salt and pepper.
• Straddle a 17- by 12-inch flameproof heavy roasting pan across 2 burners and heat 3 tablespoons oil in pan over high heat until hot but not smoking, then brown tenderloin on all sides, about 10 minutes total. Remove from heat and transfer meat to a cutting board to cool slightly, about 5 minutes. Put a lightly oiled metal rack inside roasting pan.
• While meat cools, toss horseradish with remaining 3 tablespoons oil. Rub meat all over with mustard, then transfer to rack in roasting pan and coat top and sides of meat with horseradish, pressing to help adhere.
• Roast tenderloin until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 35 minutes for medium-rare. Transfer to cutting board and cool, uncovered, to room temperature, about 45 minutes. (Internal temperature will rise to at least 130°F before cooling.)
• Remove and discard string. Cut tenderloin into thick slices.

BLACK PEPPER-CRUSTED ROAST BEEF WITH GRAVY

Steps:

• For the meat: Preheat the oven to 500 degrees F.
• Sprinkle the roast beef generously on all sides with salt and coat with the pepper. Put the roast on a rack in a roasting pan. Arrange the garlic halves in a single layer of foil with some foil to spare. Drizzle with olive oil and sprinkle with salt. Wrap the foil over the garlic into a little package and place in the oven. Roast 45 minutes, then set aside.
• Meanwhile, place the roasting pan in the center of the oven and cook, undisturbed, for 20 minutes. Lower the temperature to 350 degrees F, and continue to cook until a thermometer inserted in the center of the meat registers between 135 and 140 degrees F for medium-rare, about 2 hours Remove the roast beef and place it on a cutting board to rest for 20 minutes. (The roast temperature will continue to increase as it rests; the end slices will be more well done.)
• For the gravy: Pour off excess grease from the roasting pan, then add the wine and bring to a boil over a burner. Reduce the liquid by half and whisk in the mustard. Add the stock and simmer until the sauce thickens slightly, 8 to 10 minutes. Add the lemon juice. Season to taste.
• Squeeze 4 of the garlic halves like lemons over the blender to release the flesh from the skins, allowing the flesh to fall into the blender. Ladle some of the gravy into the blender and blend until smooth. Whisk the garlic back into the gravy. Squeeze the remaining garlic halves directly into the gravy and use the back of a spoon to smash them into the gravy. Taste for seasoning.
• Serve the roast whole on the platter to carve at the table with the gravy on the side, or arrange slices of beef on a platter and coat with a layer of the gravy.

HORSERADISH-ENCRUSTED BEEF TENDERLOIN

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake at 425° until softened, 30-35 minutes. Cool for 10-15 minutes. Lower oven setting to 400°., Squeeze softened garlic into a small bowl; stir in the horseradish, salt, basil, thyme and pepper. Add bread crumbs; toss to coat. Spread over top of tenderloin. Place on a rack in a large shallow roasting pan. , Bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-55 minutes. Let stand for 10 minutes before slicing.

EMERIL'S BEEF TENDERLOIN

Steps:

• Preheat oven to 400 degrees.
• Rub tenderloin with oil and Emeril's original essence. Heat a skillet large enough to hold the tenderloin over high heat for 2 minutes. Add meat and sear until evenly browned on all sides, about 2 minutes per side. Remove from heat.
• Line a shallow roasting pan fitted with a rack with aluminum foil. Place tenderloin on rack. Rub top and sides of meat with mustard.
• Combine horseradish, black pepper, garlic, and salt in a small bowl. Using your hands, press horseradish mixture over the mustard on the top and sides of tenderloin.
• Transfer to oven and roast about 30 minutes for rare or 35 minutes for medium-rare. Remove from oven and let stand at least 10 minutes before slicing. Serve hot or warm drizzled with homemade Worcestershire sauce.

PEPPER-CRUSTED BEEF TENDERLOIN WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 400F°.
• Trim fat from tenderloin; fold under 3 inches of small end.
• Rub the tenderloin with oil.
• Combine the breadcrumbs, parsley, pepper, and 1/2 teaspoon salt.
• Rub the tenderloin with crumb mixture; coat with cooking spray.
• Place tenderloin on the rack of a broiler pan or roasting pan.
• Insert a meat thermometer into thickest portion of tenderloin.
• Bake for 30 minutes.
• Increase oven temperature to 425F° (do not remove roast from oven).
• Bake an additional 10 minutes or until the thermometer registers 140° (medium-rare) to 155° (medium).
• Place the tenderloin on a platter, and cover with foil.
• Let stand 10 minutes for tenderloin to reabsorb juices.
• (Temperature of roast will increase 5° upon standing.).
• Combine 1/4 teaspoon salt, the sour cream, and the remaining ingredients in a small bowl.
• Serve with the beef.

HORSERADISH CRUSTED BEEF TENDERLOIN WITH HORSERADISH CREAM

Steps:

• Sprinkle roast with 1 tablespoon salt, cover with plastic wrap, and let stand at room temperature 1 hour or refrigerate for up to 24 hours. Adjust oven rack to middle position and heat oven to 400*F.
• Meanwhile prepare Cream:.
• Whisk cream in medium bowl until thickened to soft peaks, about 2 minutes. Gently fold in horseradish, and mustard.
• Transfer to serving bowl and refrigerate at least 30 minutes.
• Crispy Crust:.
• Toss bread crumbs and potato flakes with 2 teaspoons oil, and 1/4 teaspoon pepper in skillet. Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes.
• OPTIONAL: If using chips add them after browning the panko.
• Transfer to bowl and toss with shallot, garlic, horseradish, and herbs. Pat exterior of tenderloin dry with paper towels and sprinkle evenly with fresh cracked black pepper.
• Browning:.
• Heat 1 tablespoon peanut oil in skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides, 5 to 7 minutes. Transfer to wire rack set in rimmed baking sheet and let rest 10 minutes.
• Glue for Crust:.
• Combine horseradish, and mustard in small bowl. Just before coating tenderloin, add gelatin and stir to combine.
• FYI: Do not let this sit it has to be spread as soon as mixed.
• Spread horseradish paste on top and sides of meat, leaving bottom and ends bare. Roll coated sides of tenderloin in bread-crumb mixture, pressing gently so crumbs adhere in even layer that just covers horseradish paste; pat off any excess.
• Return tenderloin to wire rack. Roast until instant-read thermometer inserted into center of roast registers 120 to 125*F for medium-rare, 25 to 30 minutes.
• Transfer roast to carving board and let rest 20 minutes. Horseradish cream:.
• Carefully cut meat crosswise into 1/2-inch-thick slices and serve with cream.