Beef Tenderloin Sandwiches With Horseradish Spread Recipe Courtesy Of Emeril Lagasse

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.

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
• To make the sandwiches, cut the bread into 1/4-inch thick slices. Spread 4 of the slices thickly with the Mustard Horseradish Sauce. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread 4 more slices of bread very lightly with butter and place, butter side down, on top of the beef.
• Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.
• Yield: 1 cup

Steps:

• Make the 2 sauces ahead of roasting the tenderloin.
• Horseradish Sauce:.
• In a bowl, combine all ingredients and blend well.
• Adjust the seasoning to taste.
• Refrigerate until ready to serve.
• Yield: 2-1/4 cups.
• Creole Mustard Dressing:.
• In a food processor or blender, process the *egg*, mustard and vinegar until well blended.
• With the motor running pour the oil through the feed tube in a steady stream and process until emulsified.
• Add the parsley, honey, salt and cayenne and pulse to blend.
• Transfer to an airtight container and refrigerate for at least 30 minutes before using.
• Use within 24 hours.
• Yield: 1-1/2 cups.
• *RAW EGG WARNING*.
• The American Egg Board states: "There have been warning against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh grade AA or A eggs. Avoid mixing yolks and whites with the shell?".
• Essence (Emeril's Creole Seasoning):.
• Combine all ingredients thouroughly and store in an airtight jar or container.
• Yiled: 2/3 cup.
• Preheat oven to 400°F.
• Place the tenderloin in a large, heavy roasting pan.
• Rub with olive oil and season lightly on all side with the salt, pepper and Essence.
• Place over medium-high heat and sear the meat on all sides, 5-6 minutes.
• Place ib the oven and roast to desired temperature, about 25 minutes for madium-rare.
• Arrange a bed of watercress or parsley on a large decorative platter.
• Remove the roast from the oven and place on a cutting board.
• Loosely cover and lest rest for 10 minutes before carving.
• Remove the butcher's twine and carve to desired thickness.
• Arrange the slices on the watercress covered platter.
• Serve with a variety of breads or rolls and desired sauce(s).

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.

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.

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.