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Beef Tenderloin with 2 Sauces

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Makes: 10 servings adjust
Roasted beef tenderloin with Horseradish Sauce and Creole Mustard Sauce. This has become our favorite Christmas dinner.



  • 2 cups Sour Cream
  • 14 cup Prepared Horseradish, drained
  • 1 tablespoon Fresh Chives, minced
  • 1 teaspoon White Wine Vinegar
  • 1 teaspoon Fine Sea Salt
  • 18 teaspoon Tabasco Sauce

Step 1

Horseradish Sauce: Mix these ingredients and adjust seasoning to taste. Refrigerate until ready to serve.


  • 1 Egg, coddled
  • 3 tablespoons Whole Grain Mustard
  • 1 tablespoon White Vinegar
  • 1 cup Light Olive Oil
  • 2 tablespoons Fresh Parsley, chopped
  • 1 tablespoon Honey
  • 12 teaspoon Fine Sea Salt
  • 18 teaspoon Cayenne Pepper

Step 2

Creole Mustard Sauce: In food processor, blend egg, mustard, and vinegar. With motor running, slowly drizzle olive oil and process until it thickens. Add parsley, honey, salt, and cayenne and give one final pulse to blend.


  • 3 12 pounds Beef Tenderloin Roast, trimmed and tied
  • 2 tablespoons Light Olive Oil
  • 1 teaspoon Fine Sea Salt
  • 1 teaspoon Fine Ground Black Pepper
  • 2 tablespoons Emeril's Original Essence

Step 3

Rub tenderloin roast with olive oil. Season all sides with salt, pepper, and Essence.

Step 4

In heavy roasting pan over medium-high heat on stovetop, sear roast on all sides 4-5 minutes per side.

Step 5

Roast in 400-degree oven for about 25 minutes. Test doneness with meat thermometer.

Step 6

When done, remove roast from oven, tent with foil, and let rest for 10 minutes. Carve into slices.


  • 1 bunch Fresh Parsley

Step 7

Arrange a bed of parsley on serving platter. Arrange sliced roast beef on top. Serve with Horseradish Sauce and Creole Mustard Sauce.
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