Ingredients
- 1 1/4 pounds beef tenderloin, trimmed
- two tablespoons Essence, recipe follows
- two tablespoons canola oil
- 4 large baking taters, like russets
- 2 carrots, peeled and reduce 2-inch pieces
- 2 large turnips, peeled and halved
- 1 cup beef stock
- Essence (Emeril's Creole Seasoning):
- 2 1/two tablespoons paprika
- two tablespoons salt
- two tablespoons garlic clove powder
- 1 tablespoon pepper
- 1 tablespoon onion powder
- 1 tablespoon red pepper cayenne
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Directions
Preheat oven to 400 levels. Season tenderloin with Essence. Heat a sizable saute pan over high temperature, add some oil and sear meat well on every side. Transfer meat to some roasting rack occur a roasting pan and roast fifteen minutes for medium-rare. Meanwhile "turn" vegetables, cutting them into even-sized pieces formed like footballs. Prepare vegetables individually in small containers of salted water just until tender, drain and awesome.
Transfer meat to some carving board, tent with foil to help keep warm and let rest a minimum of ten minutes. Remove rack from roasting pan, place pan over medium high temperature and pour available to deglaze. Provide a boil, scraping bottom of pan to include any browned bits into sauce. Simmer and adjust seasonings, to taste. Add vegetables to stock to reheat. Slice meat in thin slices. For everyone, present meat in "shingles", surround with vegetables and ladle sauce over.
Essence (Emeril's Creole Seasoning):
Combine all ingredients completely and store within an airtight jar or container.
Yield: a couple ofOr3 cup