3 1/2 lb. beef tenderloin
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
Submitted for Lucas Evans.
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