Ingredients
3½lbsbeef tenderloin
1tbspolive oil
1tbspEmeril’s Original Essence
2tbspDijon mustard
½lbfresh horseradish
½tspfinely ground black pepper
2tbspgarlic,chopped
½tspsalt
½cuponions,chopped
½cupcarrots,chopped
2bay leaves
3cupsport wine
1cupherbs,mixed
Preparation
Preheat the oven to 400 degrees F. Rub 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. Sear the meat until evenly browned on all sides. 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 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 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 5 minutes before slicing. Drizzle the beef with the wine reduction, if desired.
Combine all of the ingredients in a medium-size saucepan over medium heat and bring to a boil. Continue to boil the mixture for 30 minutes, until it thickens and reduces to about half a cup.
Strain through a fine-mesh strainer and let cool. Use at room temperature.
