1 beef tenderloin, about 2 pounds
3 tablespoons panko bread crumbs
1 cup plus 2 teaspoons vegetable oil
1 1/4 teaspoons ground black pepper
1 small shallot, minced
2 cloves garlic, minced
1/4 cup prepared horseradish
2 tablespoons fresh parsley, minced
1/2 teaspoon fresh thyme, minced
1 small (6 ounce) potato, peeled and grated on large holes of box grater
1 1/2 teaspoons mayonnaise
1 1/2 teaspoons Dijon mustard
1/2 teaspoon powdered gelatin
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. Toss bread crumbs with 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in skillet. Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes. Transfer to bowl and toss 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 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, stir into bread crumb mixture, crushing the potatoes as you stir.
4. Pat exterior of tenderloin dry with paper towels and sprinkle evenly with remaining teaspoon pepper. Heat reserved tablespoon 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.
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*F 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.
This recipe is from the 2009 Cook’s Illustrated Annual. Lance and I were both pretty sad that we had to save a few slices for lunch the following day as well as for Art to try when he returned home. Lance and I might have been able to devour the whole roast in one meal since it was just that delicious. I’m not sure if the coating was supposed to be crunchy or not, I need to go and read the write up of the recipe in the book to find out. Regardless of what it was supposed to be, it was fantastic as it was.
Shown here with Caprese Panzanella.