Ingredients
3 1/2 lb. beef tenderloin
1 tbsp. olive oil
1 tbsp. Emeril’s Original Essence
2 tbsp. Dijon mustard
1/2 lb. fresh horseradish
1/2 tsp. finely ground black pepper
2 tbsp. chopped garlic
1/2 tsp. salt
Port Wine Reduction
1/2 c. chopped onions
1/2 c. chopped carrots
2 bay leaves
3 c. port wine
1 c. mixed herbs
Preparation
Step 1To prepare beef: Preheat the oven to 400 degrees F.Step 2Rub the tenderloin with the oil and Emeril’s Original Essence. 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 the heat.Step 3Line 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.Step 4Combine 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.Step 5Roast 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).Step 6Remove from the oven and rest for 5 minutes before slicing.Step 7Drizzle the beef with the wine reduction if desired.Step 8To prepare port wine reduction: Combine all of the ingredients in a medium-size saucepan over medium heat and bring to a boil. Continue to boil the mixture until it thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine-mesh strainer and let cool. Use at room temperature.
This recipe originally appeared on Emeril Green, Emeril Lagasse’s new cooking show on the Planet Green network.
