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Emeril's Beef Tenderloin with Fresh Horseradish and Black Pepper Crust

Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.

Servings

Ingredients

Directions

Cook's Notes

Fresh horseradish roots are available at many supermarkets and some Asian markets. Select roots that are firm, with no sign of blemishes. After peeling, the easiest way to grate the horseradish root is to use the large-hole grater attachment on your food processor and to put it through the feed tube while you pulse. You can also use the large-hole side of a box grater. Either way, expect for your eyes to tear.

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  • wushie65
    11 FEB, 2017
    I would like a search line to find a recipe for lamb shanks you did on tv 2/11/17
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