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Horseradish-Crusted Beef Tenderloin

Computer is fixed.  Break in work.  So back to posting!

I love to watch America’s Test Kitchen.  In my ever so humble opinion, it is the only real cooking show on TV these days (I’m not counting reruns of anything Julia Child).  Don’t get me wrong, I love to watch Food Network, it’s just that they tend to be more song and dance than substance.  One of my favorites is a prime example of this, Guy Fieri with Triple D and Guy’s Big Bite.  Both very entertaining and interesting shows, but not too big on the whole learning experience.

I saw this a little while ago and I thought it sounded really good.

Horseradish-Crusted Beef Roast

The recipe calls for a cut of beef called a Châteaubriand which is basically the center third of a whole tenderloin.  Since I’m basically flat broke and cannot afford such a cut, I substituted a top round roast that I stole from my parents.  I rolled it up and tied it off with some kitchen string so that it had the right shape.  I also tweaked some of spices because I didn’t have what they called for.  Namely, I used dried herbs instead of fresh ones.  I will post the recipe as I made it.  If you want the original recipe it can be found on p. 636-7 in The Complete America’s Test Kitchen TV Show Cookbook 2001-2011. (See future post)

Ingredients

  • 2 lb Top Round Roast trimmed of fat and silver skin, rolled and tied into a log
  • Kosher Salt
  • 3 Tbs Panko (Japanese-style bread crumbs)
  • 1 C plus 2 tsp Vegetable Oil
  • 1 1/4 tsp Ground Black Pepper
  • 1 Tbs Onion minced
  • 6 Garlic Cloves, pressed through a garlic press
  • 1/4 C prepared Horseradish, well drained
  • 2 Tbs Italian Seasoning (mix of parsley, rosemary, thyme, etc)
  • 1 small Russet Potato (about 6 oz) peeled and grated on the large holes of a box grater
  • 1 1/2 tsp Mayonnaise
  • 1 1/2 tsp Yellow Mustard
  • 1/2 tsp powdered Gelatin (can substitute an egg white wash)

Sprinkle the roast with 1 Tbs salt, cover with plastic wrap, and let stand at room temperature for 1 hour.  This is season the meat and draw out a bit of the moisture.

Toss the bread crumbs with 2 tsp of oil, 1/4 tsp salt, and 1/4 tsp black pepper in a 10″ skillet.  Cook over medium heat, stirring frequently, until deep golden brown.  About 3 to 5 minutes.  Transfer to a cookie sheet and cool to room temperature.  Wipe out the skillet.  Once cool, toss the bread crumbs with the onion, garlic, 2 Tbs of horseradish, and the Italian Seasoning.

Rinse the grated potato under cold water, then squeeze dry in a kitchen towel.  Transfer the potatoes and remaining cup of oil to the skillet.  Cook over high heat, stirring frequently, until golden-brown and crisp.  About 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 Tbs of oil and discard the rest.  Once the potatoes are cool, crush until coarsely ground.  Transfer the potatoes to the cookie sheet and combine.

Pat the exterior of the roast dry with paper towels and sprinkle evenly with the remaining tsp of pepper.  Heat the reserved Tbs of oil in the skillet  on medium-high until the oil is just smoking.  Sear the roast on all sides until it is well browned, about 5 to 7 minutes.  Transfer the roast to a wire rack over a plate and let it rest for 10 minutes.

Combine the remaining 2 Tbs of horseradish, mayo, and mustard in a small bowl.  Just before coating the roast, add the gelatin and stir to combine.  Spread the horseradish paste on the top and sides of the roast, leaving the bottom and ends bare.  Roll the coated sides of the roast in the bread-crumb mixture.  Press gently so the crumbs adhere in an even layer that just covers the horseradish paste.  Pat off any excess.

Return the roast to an oven-proof skillet and roast until a thermometer inserted into the center reads (approximately) 135 degrees for  medium.  About 40 minutes.

Transfer the roast to a carving board and let rest for 20 minutes.  Carefully cut the meat crosswise in 1/2″ slices and serve.  Note: I did have some difficulty removing the strings from under the crust coating.  A different possibility to try would be to use toothpicks to hold the roast in the proper shape.

I ended up only using about half of bread-crumb mixture.  I just pan fried the rest for a couple of minutes on medium heat and used it as a topping.

I oven roasted some potatoes, broccoli, carrots, garlic, and white onion as the side.  Just toss the veggies lightly with some olive oil and season to taste with salt and pepper.  In this case I roasted them with the meat at 400 degrees for approximately 40 minutes.  I pulled them out when the potatoes were fork tender.

Oven Roasted Veggies

The Whole Sha-Bang.

Supper was served and everyone enjoyed.  Ok, it was only me and Lindz, but it still was very tasty.

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