Beef fillets with 2 sauces: horseradish sauce and creole mustard dressing

  • For the beef tenderloin
  • 1.75Kg centre-cut beef fillet, trimmed (slice into smaller logs)
  • 1 tbsp olive oil
  • Salt
  • Freshly ground black pepper
  • Essence creole seasoning, recipe follows
  • Horseradish sauce, recipe follows
  • Creole mustard dressing, recipe follows
  • For the essence creole seasoning
  • 2 1/2 tbsp paprika
  • 2 tbsp salt
  • 2 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp cayenne pepper
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • For the horseradish sauce
  • 480ml sour cream
  • 25g prepared horseradish, drained
  • 1 tbsp minced chives
  • 1 tsp Champagne or white wine vinegar
  • 1 tsp salt
  • Dash Tabasco
  • For the Creole mustard dressing
  • 1 large egg*
  • 3 tbsp Creole or other wholegrain mustard
  • 1 tbsp distilled white vinegar
  • 240ml olive oil
  • 2 tbsp chopped parsley leaves
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/8 tsp cayenne
1) Place the fillets in a large, heavy roasting pan. Rub with the olive oil and season lightly on all sides with the salt, pepper and essence creole seasoning. Place over medium-high heat, sear the meat on all sides and cook to medium-rare.

2) Serve with the horseradish sauce and Creole mustard dressing.

For the essence creole seasoning:
1) Combine all ingredients thoroughly.

For the horseradish sauce:
1) In a bowl, combine all the ingredients and blend well. Adjust the seasoning, to taste.

2) Refrigerate until ready to serve.

For the Creole mustard dressing:
1) In a food processor or blender, process the egg, mustard and vinegar until blended. With the motor running, slowly pour the oil through the feed tube in a steady stream and process until emulsified. Add the parsley, honey, salt and cayenne and pulse to blend.

2) Transfer to an airtight container and refrigerate for at least 30 minutes before using. Use within 24 hours.

*RAW EGG WARNING: Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the outside of the shell.

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