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3 1/2 lb. beef tenderloin Marinade: 2 Tbsp. olive oil 1 Tbsp. Emeril's original essence 2 Tbsp. Dijon mustard 2 Tbsp. horseradish 1/2 tsp. black pepper 2 Tbsp. chopped garlic 1/2 tsp. salt Wash tenderloin and trim all silver lines off of it. This makes the meat tough. Combine all ingredients. Rub down the tenderloin with the marinade. Marinate the tenderloin in plastic wrap or bag overnight. Preheat oven to 400 degrees. Roast until thermometer shows 150 degrees for medium. This will only take 30 minutes to 1 1/2 hours, depending on the weight. Let sit for 30 minutes covered with foil before slicing. Submitted for Lucas Evans. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |