Beef Tenderloin with Horseradish-Crust
If using table salt, reduce the amount in step 1 to 1 1/2 teaspoons. Add the gelatin to the horseradish paste at the last moment, or the mixture will become unspreadable. If desired, serve the roast with Horseradish Cream Sauce (recipe follows; you will need 2 jars of prepared horseradish for both the roast and sauce). If you choose to salt the tenderloin in advance, remove it from the refrigerator 1 hour before cooking. To make this recipe 1 day in advance, prepare it through step 3, but in step 2 do not toss the bread crumbs with the other ingredients until you are ready to sear the meat.
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|1 beef tenderloin center-cut Ch?teaubriand; (about 2 pounds), trimmed of fat and silver skin|
|3 tablespoonspanko bread crumbs|
|1 cupplus 2 teaspoons vegetable oil|
|1 1/4 teaspoonsground black pepper|
|1 smallshallot; minced (about 1 1/2 tablespoons)|
|2 mediumcloves garlic; minced or pressed through garlic press (about 2 teaspoons)|
|1/4 cupwell-drained prepared horseradish; (see note)|
|2 tablespoonsminced fresh parsley leaves|
|1/2 teaspoonminced fresh thyme leaves|
|1 smallrusset potato; (about 6 ounces), peeled and grated on large holes of box grater|
|1 1/2 teaspoonsmayonnaise|
|1 1/2 teaspoonsDijon mustard|
|1/2 teaspoonpowdered gelatin; (see note)|
Beef Tenderloin with Horseradish-Crust Preparation
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 degrees.
2. Toss bread crumbs with 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in 10-inch nonstick skillet. Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes. Transfer to rimmed baking sheet and cool to room temperature (wipe out skillet). Once cool, toss bread crumbs with shallot, garlic, 2 tablespoons horseradish, parsley, and thyme.
3. Rinse grated potato under cold water, then squeeze dry in kitchen towel. Transfer potatoes and remaining cup oil to 10-inch nonstick skillet. Cook over high heat, stirring frequently, until potatoes are golden brown and crisp, 6 to 8 minutes. Using slotted spoon, transfer potatoes to paper towel-lined plate and season lightly with salt; let cool for 5 minutes. Reserve 1 tablespoon oil from skillet and discard remainder. Once potatoes are cool, transfer to quart-size zipper-lock bag and crush until coarsely ground. Transfer potatoes to baking sheet with bread-crumb mixture and toss to combine.
4. Pat exterior of tenderloin dry with paper towels and sprinkle evenly with remaining teaspoon pepper. Heat reserved tablespoon oil in 12-inch nonstick 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.
5. Combine remaining 2 tablespoons horseradish, mayonnaise, and mustard in small bowl. Just before coating tenderloin, add gelatin and stir to combine. 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.
6. Return tenderloin to wire rack. Roast until instant-read thermometer inserted into center of roast registers 120 to 125 degrees for medium-rare, 25 to 30 minutes.
7. Transfer roast to carving board and let rest 20 minutes. Carefully cut meat crosswise into 1/2-inch-thick slices and serve.
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