EMERIL LAGASSE’S HORSERADISH-CRUSTED TENDERLOIN OF BEEF WITH PORT …
A centerpiece for your holiday meal, courtesy of Emeril Lagasse, from “Emeril’s Creole Christmas,” by Emeril Lagasse with Marcelle Bienvenu.
Provided by: DELISH.COM
Categories: autumn,Christmas,dinner party,feed a crowd,New Year’s Eve,romantic meals,Thanksgiving,dinner,main dish
Total time: 0S
Prep time: 0S
Cook time: 0S
Yield: 10 cups
|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|
|1/2 c. chopped onions|
|1/2 c. chopped carrots|
|2 bay leaves|
|3 c. port wine|
|1 c. mixed herbs|
- 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.
VEGETARIAN CHILI(EMERIL LAGASSE) RECIPE – SmallRecipe.com
Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. I have changed things around just a leeetle bit! On Foodnetwork, this has 135 great reviews!
Total time: 55 minutes
Prep time: 25 minutes
Cook time: 30 minutes
|2 tablespoons olive oil|
|1 1/2 cups chopped yellow onions|
|1 cup chopped red bell pepper|
|2 tablespoons minced garlic|
|2 -3 serrano peppers, stemmed, seeded, and minced (depending upon the heat level you want)|
|1 medium zucchini, stem ends trimmed and cut into small dice|
|2 cups fresh corn kernels (about 3 ears)|
|1 1/2 lbs portobello mushrooms, stemmed, wiped clean and cubed (about 5 large)|
|2 tablespoons chili powder|
|1 tablespoon ground cumin|
|1 1/4 teaspoons salt|
|1/4 teaspoon cayenne|
|4 large tomatoes, peeled, seeded and chopped|
|3 cups cooked black beans, rinsed and drained (or canned beans)|
|1 (15 ounce) can tomato sauce|
|1 cup vegetable stock or 1 cup water|
|1/4 cup chopped fresh cilantro leaves|
|cooked brown rice, accompaniment|
|sour cream or strained plain yogurt, garnish|
|diced avocado, garnish|
|chopped green onion, garnish|
|creole seasoning, : (Emeril’s Essence or also referred to as Bayou Blast)|
|2 1/2 tablespoons paprika|
|2 tablespoons salt|
|2 tablespoons garlic powder|
|1 tablespoon black pepper|
|1 tablespoon onion powder|
|1 tablespoon cayenne pepper|
|1 tablespoon dried oregano|
|1 tablespoon dried thyme|
- In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
- Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
- To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
- Emeril’s ESSENCE Creole Seasoning:.
- Combine all ingredients thoroughly.
- Yield: 2/3 cup.
Calories 336.2, Fat 7.9, Saturated Fat 1.3, Cholesterol 0, Sodium 3261.5, Carbohydrate 57.7, Fiber 17.3, Sugar 16, Protein 18