Best 6 Beef Tenderloin With Fresh Horseradish And Black Pepper Crust Recipes
Indulge in a culinary masterpiece with our beef tenderloin, meticulously crafted to deliver an explosion of flavors. This exceptional dish features a tenderloin coated in a savory crust of freshly grated horseradish and black pepper, roasted to perfection. Accompanying the tenderloin is a medley of delectable recipes that elevate the dining experience. Savor the creamy horseradish sauce, adding a vibrant kick to each succulent bite. Complement the beef with roasted vegetables, their caramelized sweetness balancing the bold flavors of the tenderloin. For a touch of elegance, prepare a rich red wine sauce, its velvety texture enhancing the dish's sophistication. Whether you're hosting a special occasion dinner or seeking a memorable meal, this beef tenderloin with fresh horseradish and black pepper crust, along with its accompanying recipes, promises an unforgettable culinary journey.
Let's cook with our recipes!
EMERIL'S BEEF TENDERLOIN WITH FRESH HORSERADISH AND BLACK PEPPER CRUST
Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 10
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-ENCRUSTED BEEF TENDERLOIN
Wow friends and family with this tender beef encased in a golden horseradish crust. Roasted garlic boosts the robust flavor even more. -Laura Bagozzi, Dublin, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 268 calories, Fat 11g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 119mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic exchanges
PEPPER-CRUSTED BEEF TENDERLOIN WITH HORSERADISH SAUCE
Make and share this Pepper-crusted Beef Tenderloin With Horseradish Sauce recipe from Food.com.
Provided by Vino Girl
Categories Sauces
Time 1h
Yield 16 serving(s)
Number Of Ingredients 12
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.
EMERIL'S BEEF TENDERLOIN
This delicious dinner of beef tenderloin with fresh horseradish and black-pepper crust has been adapted from "Emeril's Creole Christmas," written by Emeril Lagasse and Marcelle Bienvenu.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
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.
BEEF TENDERLOIN WITH FRESH HORSERADISH AND BLACK PEPPER CRUST
Steps:
- Directions Preheat the oven to 400 degrees F. Rub the tenderloin with the oil and Creole Seasoning. 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 evenly over the mustard on the top and sides of the tenderloin. Roast the tenderloin for about 30 minutes for rare. And about 35 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing. Drizzle the beef with Worcestershire sauce
BEEF TENDERLOIN WITH FRESH HORSERADISH AND BLACK PEPPER CRUST
Steps:
- Preheat oven to 400 degrees. Rub tenderloin with Tony's. Heat saute pan large enough to hold tenderloin over high heat until pan is very hot, about 2 minutes. Sear meat until evenly browned on all sides, about 2 minutes per side. Remove from heat. Line shallow baking pan fitted w/ wire rack with foil. Place tenderloin on rack. Rub top and sides of meat with mustard. Combine horseradish, pepper, garlic & salt in small bowl. Using your hands, press the horseradish mixture evenly over the mustard on the top and sides of the tenderloin. Roast tenderloin for about 30 minutes for rare and 35 minutes for medium rare. Remove from oven and let rest for 5 minutes before slicing. Drizzle with worchestershire sauce.
Tips:
- To ensure the best results, select a high-quality beef tenderloin that is well-trimmed and free of silverskin.
- Pat the beef tenderloin dry with paper towels before cooking to help create a crispy crust.
- Use a sharp knife to score the fat cap of the beef tenderloin in a diamond pattern. This will help the seasonings penetrate the meat and create a more flavorful crust.
- Generously season the beef tenderloin with salt and pepper before cooking. You can also add other seasonings, such as garlic powder, onion powder, or dried thyme.
- Sear the beef tenderloin in a hot skillet or grill until it is browned on all sides. This will help to seal in the juices and create a flavorful crust.
- Reduce the heat and cook the beef tenderloin to your desired doneness. Use a meat thermometer to ensure that the internal temperature reaches 135°F for medium-rare, 145°F for medium, or 160°F for medium-well.
- Remove the beef tenderloin from the heat and let it rest for 10-15 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Conclusion:
This beef tenderloin recipe with fresh horseradish and black pepper crust is a delicious and elegant dish that is perfect for a special occasion. The tenderloin is cooked to perfection and the horseradish and black pepper crust adds a delicious flavor. This dish is sure to impress your guests.
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