• 3-½ lbs. center-cut beef tenderloin, trimmed and tied
  • 1 tablespoon olive oil
  • Salt
  • Freshly ground black pepper
  • Emeril's Essence, or any Creole spice rub
  • Fresh watercress or parsley, rinsed and spun dry
  • Assorted breads, rolls, or biscuits
  • Horseradish Sauce
  • Creole Mustard Dressing
    • 1 large egg*
    • 3 tablespoons Creole or other whole-grain mustard
    • 1 tablespoon distilled white vinegar
    • 1 cup olive oil
    • 2 tablespoons chopped parsley leaves
    • 1 tablespoon honey
    • ½ teaspoon salt
    • teaspoon cayenne


Preheat the oven to 400 degrees F.

Place the tenderloin in a large, heavy roasting pan. Rub with the olive oil and season lightly on all sides with the salt, pepper, and Essence. Place over medium-high heat and sear the meat on all sides, 5 to 6 minutes. Place in the oven and roast to desired temperature, about 25 minutes for medium-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 let rest for 10 minutes before carving. Remove the butcher's twine and carve to desired thickness. Arrange the slices on the watercress-covered platter.

(Alternatively, roast the meat and place on a large platter. Let cool at room temperature for 40 minutes, then wrap tightly and refrigerate for consumption the following day. Unwrap and serve chilled with desired sauce(s).

Serve with a variety of breads or rolls, and desired sauce(s).

MacGourmet downloadBeef Tenderloin with Two Sauces. To import, drag image to your MacGourmet recipe box.