Prep 30 mins
Cook 45 mins
Chateaubriand is wonderful for that special day! Saw this on Cook’s Illustrated. I did tweak a bit. If using dried herbs use about 2 tablespoons dried herbs of choice not 1/2 cup. But I do suggest the fresh over dried every time. Also make sure your dried herbs are very fresh and aromatic.
- 1 chateaubriand center cut of the tenderloin, about 2-3 pounds trimmed and silver skin removed
- kosher salt
- 1⁄4 cup panko breadcrumbs
- 1⁄4 cup dehydrated potato flakes or 1⁄4 cup potato chips, crushed
- 2 teaspoons vegetable oil
- fresh cracked black pepper, to taste
- 1 small shallot, minced
- 2 garlic cloves, minced
- 2 tablespoons prepared horseradish
- 1⁄2 cup chopped fresh herb (Pick your favorites parsley, thyme, rosemary, oregano)
Glue for Crust
- 1 tablespoon Dijon mustard
- 1 tablespoon horseradish
- 1⁄4 ounce gelatin powder
Horseradish Cream Sauce
- 1⁄2 cup heavy cream
- 1⁄2 cup prepared horseradish
- 1 teaspoon Dijon mustard
- Sprinkle roast with 1 tablespoon salt, cover with plastic wrap, and let stand at room temperature 1 hour or refrigerate for up to 24 hours. Adjust oven rack to middle position and heat oven to 400*F.
- Meanwhile prepare Cream:.
- Whisk cream in medium bowl until thickened to soft peaks, about 2 minutes. Gently fold in horseradish, and mustard.
- Transfer to serving bowl and refrigerate at least 30 minutes.
- Crispy Crust:.
- Toss bread crumbs and potato flakes with 2 teaspoons oil, and 1/4 teaspoon pepper in skillet. Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes.
- OPTIONAL: If using chips add them after browning the panko.
- Transfer to bowl and toss with shallot, garlic, horseradish, and herbs. Pat exterior of tenderloin dry with paper towels and sprinkle evenly with fresh cracked black pepper.
- Heat 1 tablespoon peanut oil in skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides, 5 to 7 minutes. Transfer to wire rack set in rimmed baking sheet and let rest 10 minutes.
- Glue for Crust:.
- Combine horseradish, and mustard in small bowl. Just before coating tenderloin, add gelatin and stir to combine.
- FYI: Do not let this sit it has to be spread as soon as mixed.
- Spread horseradish paste on top and sides of meat, leaving bottom and ends bare. Roll coated sides of tenderloin in bread-crumb mixture, pressing gently so crumbs adhere in even layer that just covers horseradish paste; pat off any excess.
- Return tenderloin to wire rack. Roast until instant-read thermometer inserted into center of roast registers 120 to 125*F for medium-rare, 25 to 30 minutes.
- Transfer roast to carving board and let rest 20 minutes. Horseradish cream:.
- Carefully cut meat crosswise into 1/2-inch-thick slices and serve with cream.