|This is a great Holiday recipe and one of our favorites!|
- 1 beef tenderloin
- 1 1/2 tsp. Kosher salt
- 3 tablespoons bread crumbs
- 1 cup plus 2 teaspoons vegetable oil
- 1 1/4 teaspoons ground black pepper
- 1 small shallot
- 1 or 2 medium cloves garlic , minced
- 1/4 cup well-drained prepared horseradish
- 1 1/2 tablespoons minced fresh parsley leaves
- 1/2 teaspoon minced fresh thyme leaves
- 1 small russet potato (about 6 ounces), peeled and grated on large holes of box grater
- 2 teaspoons mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon powdered gelatin Add the gelatin to the horseradish paste at the last moment, or the mixture will become unspreadable.
- 1. Sprinkle roast with 1 tablespoon salt, cover with plastic wrap, and let stand at room temperature 1 hour or can refrigerate for up to 24 hours. Heat oven to 400 degrees
- 2. Toss bread crumbs with 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a skillet. Stirring frequently over medium heat, until deep golden brown, 3 to 5 minutes. Transfer to a baking sheet and cool to room temperature. When 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 a 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 cover and let rest 15 minutes. Serves 6
- 1/2 cup heavy cream
- 1/2 cup prepared horseradish1 teaspoon table salt1/8 teaspoon pepper, black, ground
InstructionsWhisk cream in medium bowl until thickened but not yet holding soft peaks, 1 to 2 minutes. Gently fold in horseradish, salt, and pepper. Transfer to serving bowl and refrigerate at least 30 minutes or up to 1 hour before serving.