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