Emeril Lagasse's Horseradish-Crusted Tenderloin of Beef with Port Wine Reduction - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Emeril Lagasse
A centerpiece for your holiday meal, courtesy of Emeril Lagasse, from Emeril's Creole Christmas, by Emeril Lagasse with Marcelle Bienvenu (William Morrow).
Ingredients
- 3 1/2 lb. beef tenderloin
- 1 tbsp. olive oil
- 1 tbsp. Emeril's Original Essence
- 2 tbsp. Dijon mustard
- 1/2 lb. fresh horseradish
- 1/2 tsp. finely ground black pepper
- 2 tbsp. chopped garlic
- 1/2 tsp. salt
- Port Wine Reduction
Instructions
- To prepare beef: 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, 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 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.
- To prepare port wine reduction: Combine all of the ingredients in a medium-size saucepan over medium heat and bring to a boil. Continue to boil the mixture until it thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine-mesh strainer and let cool. Use at room temperature.
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