And sure enough, Combine Horseradish with several of my favorite ingredients, and I had a terrific wet rub for 1/3 of my now legendary Whole Beef Tenderloin I have been blogging about recently... If you have not been following along, see these posts for the set up for making this dish...
7 Steps for Party Prep Plans to a successful night at the Grill
Party #3 - Happy Birthday Herme
Steven Raichlen Herb Crusted Grilled Beef Tenderloin
OK, I wanted to offer my guests a choice, and at the same time, experiment with the same piece of meat, and creating different tastes. This offered a terrific opportunity. I had already decided to prepare yesterday's blogged about Steven Raichlen's recipe for a dry rub. I wanted a contrast with a wet rub, I also wanted to spice it up. Steven's recipe was flavored, and offered a texture; but it did not have what Emeril would call that BAM factor. This recipe would.So, here goes...
2 tablespoons prepared horseradish
1 cup stone ground Dijon style Mustard
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon ground black peppercorn
1 teaspoon red peppercorns
1 teaspoon ground chipolte pepper
2 pounds Beef Tenderloin
Combine everything except the beef in a mixer, and stir till all combines. Rub on the outside of the beef, covering all exposed sides and seal in a ziplock bag and allow it to marinade for 3 hours prior to grilling.
Grilling a tenderloin is very easy, just grill over direct medium high heat. Grill all 4 sides for about 7 minutes each, allowing the mustard sauce to crust up. After a total cooking time of about 30 minutes (divided evenly among the 4 sides), check the internal temperature. The thickest part of the meat should reach an internal temperature of 140 degrees for medium rare. If you want it done a little more, 145 for medium, and 150 for medium well.
Once it has reached the desired temp, wrap tightly in tinfoil, and allow it to sit and rest in a cooler (no ice) for 2-4 hours. It will retain plenty of heat, and even continue to cook for a bit, increasing the internal temp by another 5 degrees, to a perfect medium rare, 145 degrees.
It really is easy.
I loved this recipe. The outside has a terrific...well, Emeril BAM taste that lingers. The small thinner medallions could be cut in such a way (like slicing a pizza) that each bite had a little of the crust on it. It was a bit too spicy for Mrs. year on the Grill. I have blogged in the past that we have different tolerances for spice. It certainly worked out well that I prepared separate and totally different recipes for the beef. Had I only made one, either my wife or worse, myself would have been a little disappointed with the expense and quality of the meal. As it was, something for all!
If you have a spice lover on your guest list, this is a winner!
Recipe #16...still a long way to my goal of 365 recipes, but making progress...
Here's a list of everything I have come up with so far... Links are included, just click on the recipe # and the magic of the Internet will take you to the recipe.
That's a lot of bam, man! I can't do horseradish at all, and horseradish with chipotle would kill me!
ReplyDeleteOHMYGOD....if I could live on one condiment it would be horseradish! My all time favorite. Hotter the better and with chipotle sounds brilliant!
ReplyDeleteNow THAT sounds amazing! We are spice lovers in this house...I definitely want to try this! nummy num num! And I love Your new header pic...looks great!
ReplyDeleteYeah, that header picture is da bomb!
ReplyDelete