This is our Christmas main dish, I just wish that by the time the serving plate gets around to me that there would be some left!
Do yourself a HUGE favor and grate the horseradish outside...
3 1/2 pounds beef tenderloin
1 tablespoon olive oil
1 tablespoon Emeril's Essence
2 tablespoons Dijon mustard
1/2 pound fresh horseradish -- peeled and grated
1/2 teaspoon ground black pepper
2 teaspoons garlic -- chopped
1/2 tablespoon salt
2 cups worcestershire sauce
Preheat oven to 400 degrees. Rub the tenderloin witht he oil and creole seasoning. Heat a saute pan to high heat, then sear the meat until evenly browned on all sides. Remove from heat. Line shallow baking pan with rack with aluminum foil. Place tenderloin on the rack. Rub top and sides of meat with the mustard. Combine horseradish, pepper, garlic and salt in small mixing bowl. Using hands, press the mixture evenly over the mustard. Roast tenderloin about 30 minutes for rare, 35 minutes for medium. Remove from oven and let rest 5 minutes before slicing. Drizzle meat with worcestershire sauce.
