Horseradish Crusted Beef Tenderloin With Horseradis

Name: Horseradish Crusted Beef Tenderloin With Horseradish Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chateaubriand center cut of the tenderloin, about 2-3 pounds trimmed and silver skin removed; kosher salt; Crispy Crust; 1/4 cup panko breadcrumbs; 1/4 cup dehydrated potato flakes or 1/4 cup potato chips, crushed; 2 teaspoons vegetable oil; fresh cracked black pepper, to taste; 1 small shallot, minced; 2 garlic cloves, minced; 2 tablespoons prepared horseradish; 1/2 cup chopped fresh herb (Pick your favorites parsley, thyme, rosemary, oregano); Glue for Crust; 1 tablespoon Dijon mustard; 1 tablespoon horseradish; 1/4 ounce gelatin powder; Horseradish Cream Sauce; 1/2 cup heavy cream; 1/2 cup prepared horseradish; 1 teaspoon Dijon mustard

Servings: persons

1 chateaubriand center cut of the tenderloin, about 2-3 pounds trimmed and silver skin removed
kosher salt
Crispy Crust
1/4 cup panko breadcrumbs
1/4 cup dehydrated potato flakes or 1/4 cup potato chips, crushed
2 teaspoons vegetable oil
fresh cracked black pepper, to taste
1 small shallot, minced
2 garlic cloves, minced
2 tablespoons prepared horseradish
1/2 cup chopped fresh herb (Pick your favorites parsley, thyme, rosemary, oregano)
Glue for Crust
1 tablespoon Dijon mustard
1 tablespoon horseradish
1/4 ounce gelatin powder
Horseradish Cream Sauce
1/2 cup heavy cream
1/2 cup prepared horseradish
1 teaspoon Dijon mustard

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
Meanwhile prepare Cream:
3
Whisk cream in medium bowl until thickened to soft peaks, about 2 minutes. Gently fold in horseradish, and mustard.
4
Transfer to serving bowl and refrigerate at least 30 minutes.
5
Crispy Crust:
6
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.
7
OPTIONAL: If using chips add them after browning the panko.
8
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.
9
Browning:
10
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.
11
Glue for Crust:
12
Combine horseradish, and mustard in small bowl. Just before coating tenderloin, add gelatin and stir to combine.
13
FYI: Do not let this sit it has to be spread as soon as mixed.
14
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.
15
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.
16
Transfer roast to carving board and let rest 20 minutes. Horseradish cream:
17
Carefully cut meat crosswise into 1/2-inch-thick slices and serve with cream.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 chateaubriand center cut of the tenderloin, about 2-3 pounds trimmed and silver skin removed, kosher salt, Crispy Crust, 1/4 cup panko breadcrumbs, and more.

Yes, Horseradish Crusted Beef Tenderloin With Horseradish Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Horseradish Crusted Beef Tenderloin With Horseradish Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions