I’ve only made this recipe once – for a Christmas dinner party when I was living on Long Island. Why hasn’t the recipe been brought out again? Because apparently 3 lbs beef tenderloin costs you $63, at least in Westhampton. Adapted from an Emeril recipe.
*1 3 lb beef tenderloin
*olive oil
*1 tbsp cajun seasoning
*2 tbsp Dijon mustard
*1.5 cups horseradish
*some black pepper
*some chopped garlic
*salt
*2 cups Worcestershire Sauce
*2 tbsp parsley
For compote:
*6 oz fresh cranberries
*1 tbsp orange zest
*½ cup sugar
*1 cup water
*some salt
*pinch cinnamon
*1 tbsp cornstarch
*¼ cup orange juice
Preheat oven to 400. Rub tenderloin with oil and cajun spices. Sear meat on all sides in pan. Put tenderloin in a roasting pan (with a rack if you can swing it).
Rub meat with mustard. Combine horseradish, pepper, garlic and salt in bowl. Coat meat in horseradish mixture. Cook tenderloin for about 30 minutes. Check and see if this is your desire doneness (I personally would use a meat thermometer and shoot for a medium rare 135 degree internal temperature. I Let meat rest before slicing. Drizzle with Worcestershire sauce and serve with compote.
For compote:
Combine cranberries, zest, sugar, water, salt and cinnamon in saucepan. Bring to a boil and cook for 10 minutes. Dissolve 1 tbsp cornstarch in orange juice. Add to cranberries and blend. Simmer another 15 minutes. Remove from heat and cool completely. Refrigerate until chilled.
