2 tablespoon salt
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons ground black pepper
2 teaspoon cayenne pepper
1 tablespoon Italian seasoning
1 teaspoon Creole seasoning
1 (4-5 pound) beef tenderloin
1/2 cup extra-virgin olive oil
Mustard horseradish sauce
Combine the salt, paprika, garlic powder, blackpepper, cayenne, Italian seasoning and Creole seasoning in a small bowel. Rub the beef with the oil. Coat both sides of the beef with the spice mixture. Wrap in aluminum fil and refrigerate for at least 8 hours or overnight. Preheat the oven to 500 degrees F. Remove the beef from the refrigerator, remove the foil and place on arack in a roasting pan. Roast for 15 minutes, then reduce the temperature to 375 degrees F and continue to bake until desired doneness is reached. Using an instant-read thermometer, 125 degrees indicates the meat is rare, 130-135 for medium rare, 135-140 for medium, 140-150 for medium-well. Remove from oven and let rest for 15 minutes before slicing. Serve with Mustard horseradish sauce.
Mustard Horseradish Sauce
2/3 cup sour cream
1/4 cup dijon mustard
1 cup mayonnaise
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a small bowel mix all the ingredients to blend. Adjust the seasoning before serving. Use leftover beef for French dip sandwiches and dip French fries in mustard horseradish sauce.
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