
How To Make Horseradish-Crusted Beef Tenderloin with Port Wine Reduction
Impress your guests at the dinner table with this beef tenderloin dish, made with a strong and spicy crust, and served with a flavorful wine reduction.
Serves:
Ingredients
For Beef Tenderloin:
- 3½lbsbeef tenderloin
- 1tbspolive oil
- 1tbspEmeril’s Original Essence
- 2tbspDijon mustard
- ½lbfresh horseradish
- ½tspfinely ground black pepper
- 2tbspgarlic,chopped
- ½tspsalt
For Port Wine Reduction:
- ½cuponions,chopped
- ½cupcarrots,chopped
- 2bay leaves
- 3cupsport wine
- 1cupherbs,mixed
Instructions
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Preheat the oven to 400 degrees F. Rub the tenderloin with the oil and Emeril’s Original Essence.
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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.
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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.
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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.
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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).
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Remove from the oven and rest for 5 minutes before slicing. Drizzle the beef with the wine reduction, if desired.
Port Wine Reduction:
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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.
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Strain through a fine-mesh strainer and let cool. Use at room temperature.
Nutrition
- Calories:Â 485.49kcal
- Fat:Â 30.36g
- Saturated Fat:Â 11.81g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 13.23g
- Polyunsaturated Fat:Â 1.31g
- Carbohydrates:Â 11.79g
- Fiber:Â 2.96g
- Sugar:Â 3.15g
- Protein:Â 32.58g
- Cholesterol:Â 134.94mg
- Sodium:Â 241.73mg
- Calcium:Â 136.65mg
- Potassium:Â 682.56mg
- Iron:Â 8.29mg
- Vitamin A: 99.16µg
- Vitamin C:Â 3.78mg
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