Horseradish Crusted Beef Tenderloin With Horseradish Cream

Submitted by Rita1652

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Serves: 6

ingredients

• 1 chateaubriand center cut of the tenderloin, about 2-3 pounds trimmed and silver skin removed
• kosher salt

• Crispy Crust

• 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

directions

1. 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.

2. Meanwhile prepare Cream:

3. Whisk cream in medium bowl until thickened to soft peaks, about 2 minutes. Gently fold in horseradish, and mustard.
4. Transfer to serving bowl and refrigerate at least 30 minutes.

5. Crispy Crust:

6. 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.
7. OPTIONAL: If using chips add them after browning the panko.
8. 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.

9. Browning:

10. 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.

11. Glue for Crust:

12. Combine horseradish, and mustard in small bowl. Just before coating tenderloin, add gelatin and stir to combine.
13. FYI: Do not let this sit it has to be spread as soon as mixed.
14. 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.
15. 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.

16. Transfer roast to carving board and let rest 20 minutes. Horseradish cream:

17. Carefully cut meat crosswise into 1/2-inch-thick slices and serve with cream.