Best Herb-Encrusted Beef Tenderloin | Just A Pinch Recipes
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...
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Ingredients
- 2 pound(s) center-cut beef tenderloin (chateaubriand), trimmed of fat and silver skin
- 2 tablespoon(s) kosher salt (approx.)
- 3 tablespoon(s) Panko bread crumbs
- 1 1/4 cup(s) vegetable oil
- 1 1/2 teaspoon(s) black ground pepper
- 1 small shallot, minced
- 2 medium garlic cloves, minced
- 1/4 cup(s) drained horseradish
- 2 tablespoon(s) parsley leaves, minced
- 1/2 teaspoon(s) thyme leaves, fresh & minced
- 1 small russet potato, grated
- 1 1/2 teaspoon(s) mayonnaise
- 1 1/2 teaspoon(s) Dijon mustard
- 1/2 teaspoon(s) powdered gelatin
- ## FOR HORSERADISH CREAM SAUCE
- 1/2 cup(s) heavy cream
- 1/2 cup(s) prepared horseradish
- 1 teaspoon(s) table salt
- 1/8 teaspoon(s) ground black pepper
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