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.
Provided by Rita1652
Categories Roast Beef
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- Browning:.
- 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.
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Brit Anderson
[email protected]I'll definitely be making this dish again.
Nichol Crowder
[email protected]Thank you for sharing this recipe!
Sohail Ahmad
[email protected]I'm so glad I found this recipe.
Mo chaito
[email protected]This dish is amazing!
Damien Puente
[email protected]5 stars!
Dj Nova Maestro
[email protected]I highly recommend this recipe.
Ma Amar
[email protected]This is a must-try recipe for any beef lover.
Narges Namazipour
[email protected]I can't wait to make this dish again.
Ah Gh
[email protected]This dish is a great way to show off your culinary skills.
saboorkhan saadat
[email protected]I love the way the horseradish crust caramelizes in the oven.
Amanda Gjeka
[email protected]This was the perfect dish for my dinner party. It was elegant and delicious.
Luis Pat
[email protected]I've made this dish several times, and it's always a hit. My family and friends love the horseradish crust.
Kor Bro
[email protected]This horseradish-crusted beef tenderloin is a great dish for a special occasion. It's easy to make, and it always looks impressive.
GAMING SOHEL
[email protected]I'm not a big fan of horseradish, but I was pleasantly surprised by how much I enjoyed this dish. The crust was flavorful without being overpowering.
Erica Torres (Jamilla)
[email protected]This was my first time making beef tenderloin, and it turned out perfectly. The horseradish crust was easy to make, and it added a lot of flavor to the beef.
Sobar Goplo 2020
[email protected]I love the combination of flavors in this dish. The horseradish crust is tangy and spicy, and it pairs perfectly with the tender beef.
Nicola Bolton
[email protected]This recipe is a great way to impress your guests. The beef tenderloin is cooked to perfection, and the horseradish crust is a unique and flavorful touch.
Richard Chimaimba
[email protected]The horseradish crust on this beef tenderloin adds a nice kick of flavor. I served it with a horseradish cream sauce, and it was the perfect complement.
ABDUL REHMAN Malik
[email protected]I've made this horseradish-crusted beef tenderloin several times now, and it's always a winner. The recipe is easy to follow, and the results are always delicious.
slayrnv 34
[email protected]This horseradish-crusted beef tenderloin was an absolute hit at my dinner party! The crust was perfectly crispy and flavorful, and the beef was cooked to perfection. My guests raved about it.