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Beef And Horseradish Salad

  • Yield: 6 servings


  • 1 1/2 pounds beef tenderloin or sirloin, cut into 1-inch chunks
  • 1 tablespoon Rustic Rub
  • 1 tablespoon vegetable oil
  • 1 large yellow onion, cut in half and thinly sliced
  • 3 tablespoons chopped parsley
  • 3 tablespoons chopped green onions
  • 1 egg
  • 1/2 cup freshly grated horseradish or 1 teaspoon prepared horseradish
  • 1 tablespoon chopped garlic
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco sauce
  • 1 1/4 cups olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  • Combine the beef, rub, and vegetable oil in a bowl and toss to coat.
  • Brown the beef evenly in a large skillet over medium-high heat for 4 to 6 minutes. Do not crowd the beef in the skillet. Transfer the beef to a large bowl and add the onion, parsley, and green onions. Set aside to cool.
  • To make the dressing, combine the egg, horseradish, garlic, lemon juice, Worcestershire, and Tabasco in a food processor. Process until smooth. With the motor running, pour the olive oil through the feed tube in a steady stream. The mixture will thicken. Add the salt and pepper and pulse once or twice to blend.
  • Add the dressing to the beef mixture and toss to coat thoroughly. Cover and refrigerate for at least 1 hour before serving. Serve chilled.