SERVES 6
If using table salt, reduce the amount in step 1 to 1½ 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 (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.
1 |
(2-pound) beef tenderloin center-cut Châteaubriand, trimmed of fat and silver skin |
Kosher salt (see note) |
|
3 |
tablespoons panko (Japanese-style bread crumbs) |
1 |
cup plus 2 teaspoons vegetable oil |
1¼ |
teaspoons ground black pepper |
1 |
small shallot, minced (about 1 tablespoon) |
2 |
medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons) |
¼ |
cup well-drained prepared horseradish (see note) |
2 |
tablespoons minced fresh parsley leaves |
½ |
teaspoon minced fresh thyme leaves |
1 |
small russet potato (about 6 ounces), peeled and grated on the large holes of a box grater |
1½ |
teaspoons mayonnaise |
1½ |
teaspoons Dijon mustard |
½ |
teaspoon powdered gelatin (see note) |
1. Sprinkle the roast with 1 tablespoon salt, cover with plastic wrap, and let stand at room temperature for 1 hour or refrigerate for up to 24 hours. Adjust an oven rack to the middle position and heat the oven to 400 degrees.
2. Toss the bread crumbs with 2 teaspoons of the oil, ¼ teaspoon salt, and ¼ teaspoon of the pepper in a 10-inch nonstick skillet. Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes. Transfer to a rimmed baking sheet and cool to room temperature (wipe out the skillet). Once cool, toss the bread crumbs with the shallot, garlic, 2 tablespoons of the horseradish, the parsley, and thyme.
3. Rinse the grated potato under cold water, then squeeze dry in a kitchen towel. Transfer the potatoes and remaining 1 cup oil to the skillet. Cook over high heat, stirring frequently, until the potatoes are golden brown and crisp, 6 to 8 minutes. Using a slotted spoon, transfer the potatoes to a paper towel–lined plate and season lightly with salt; let cool for 5 minutes. Reserve 1 tablespoon oil from the skillet and discard the remainder. Once the potatoes are cool, transfer to a quart-size zipper-lock bag and crush until coarsely ground. Transfer the potatoes to the baking sheet with the bread-crumb mixture and toss to combine.
4. Pat the exterior of the tenderloin dry with paper towels and sprinkle evenly with the remaining 1 teaspoon pepper. Heat the reserved 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Sear the tenderloin until well browned on all sides, 5 to 7 minutes. Transfer to a wire rack set over a rimmed baking sheet and let rest for 10 minutes.
5. Combine the remaining 2 tablespoons horseradish, mayonnaise, and mustard in a small bowl. Just before coating the tenderloin, add the gelatin and stir to combine. Spread the horseradish paste on the top and sides of the meat, leaving the bottom and ends bare. Roll the coated sides of the tenderloin in the bread-crumb mixture, pressing gently so the crumbs adhere in an even layer that just covers the horseradish paste; pat off any excess.
6. Return the tenderloin to the wire rack. Roast until an instant-read thermometer inserted into the center of the roast registers 120 to 125 degrees for medium-rare, 25 to 30 minutes.
7. Transfer the roast to a carving board and let rest for 20 minutes. Carefully cut the meat crosswise into ½-inch-thick slices and serve.