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Horseradish Sauce And Creole Mustard Dressing
FOOD NETWORK UK29Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1.75 kilograms beef tenderloin (centre-cut, trimmed, slice into smaller logs)
- 1 Tbsp. olive oil
- salt
- freshly ground black pepper
- essence (recipe follows)
- horseradish sauce (recipe follows)
- mustard dressing (Creole, recipe follows)
- 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
- 500 mL soured cream
- 50 grams prepared horseradish (drained)
- 1 Tbsp. chives (minced)
- 1 tsp. champagne vinegar (or white wine)
- 1 tsp. salt
- red pepper hot sauce (Dash)
- 1 large egg
- 3 Tbsp. wholegrain mustard
- 1 Tbsp. distilled white vinegar
- 250 mL olive oil
- 5 grams parsley leaves (chopped)
- 1 Tbsp. honey
- 1/2 tsp. salt
- 1/8 tsp. cayenne pepper
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