Horseradish-Crusted Beef Tenderloin

From America's Test Kitchen Season 11: Stuffed Beef Tenderloin

Why this recipe works:

For our horseradish-crusted beef recipe, we wanted to combine the bracing flavor of horseradish with rosy, medium-rare meat. So we chose Chateaubriand, which cooks evenly; used potato chips and panko instead of regular bread crumbs to counter the moisture of the horseradish coating; and left… read more

For our horseradish-crusted beef recipe, we wanted to combine the bracing flavor of horseradish with rosy, medium-rare meat. So we chose Chateaubriand, which cooks evenly; used potato chips and panko instead of regular bread crumbs to counter the moisture of the horseradish coating; and left the bottom of the roast uncoated so that meat juices had a place to escape to without ruining the crust. The result was the best horseradish-crusted beef tenderloin recipe we’ve ever had.

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Serves 6

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.

Ingredients

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