Beef Tenderloin With Fresh Horseradish and Black Pepper Crust

  • Yield: 10 servings


  • One 3 1/2 pound beef tenderloin, trimmed of fat
  • 1 tablespoon olive oil
  • 1 tablespoon Emeril's Original Essence
  • 2 tablespoons Dijon mustard
  • 1/2 pound fresh horseradish, peeled and grated (about 1 1/2 cups)
  • 1/2 teaspoon finely ground black pepper
  • 2 tablespoons chopped garlic
  • 1/2 teaspoon salt
  • Worcestershire Sauce
  • Port Wine Reduction


  • Preheat the oven to 400?F.
  • Rub the tenderloin with the oil and Emeril's Original Essence. Heat a sautÈ 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.
  • Roast the tenderloin for about 30 minutes for rare (120 to 125?F on an instant meat thermometer) and about 35 minutes for medium-rare (130 to 140?F on an instant meat thermometer).
  • Remove from the oven and rest for 5 minutes before slicing.
  • Drizzle the beef with the Worcestershire sauce and wine reduction.