• HOME
  • happy living
    • meal planning + prep
    • kitchen basics
    • hospitality
    • foodie finds
    • live happily
  • simple eats
    • appetizer recipe
    • beef recipe
    • chicken recipe
    • dessert recipe
    • drink recipe
    • fish recipe
    • lamb recipe
    • salad recipe
    • soup recipe
    • starch recipe
    • vegetable recipe
    • Pressure Cook recipe
    • Slow Cook recipe
  • NWAFOODIE
  • SHOP
  • About
    • Privacy Policy
  • CONTACT
Simple Joyful Food

encourager of simple eats + happy living

beef recipe

A horseradish-crusted beef tenderloin that is tasty, tempting, and tantalizing.

December 9, 2011 2 Comments
Every Thanksgiving my husband and I lovingly prepare the traditional Thanksgiving Turkey together.  Wet brined, seasoned, and succulently presented to the family.  It was, well, um, okay. Delicious, actually, but lacking in the look-at-me-I-am-a-drop-dead-gorgeous-and-you’ve-never-tasted-anything-like-me-before-I’m-a-center-stage-dish that demands the spotlight.

Nope, turkey doesn’t do that for us.  We always have a backup center-stage dish.  A diva.

What about you?  Are you like that?

We, or another family member, always prepares a roast or occasionally re-introduce my family’s traditional marinated leg of lamb into the mix.

This year brought something new.  I am still all over *giddy* from it.  Family members want the recipe, friends want the recipe, church folks want the recipe, and even complete strangers want the recipe!

What is this new delight?

We roasted a horseradish-crusted beef tenderloin that SCREAMED “Look!  At!  Me!!” The ohhh-and-ahhh-oh-so-gorgeous dish once gently nudged from the oven made you feel like you had just entered Martha Stewart’s kitchen for an intimate family get-together.  At her Turkey Hill home, which was full of charm and vintage warmth.

It tastes like you are being pampered by the executive chef from your very own private yacht, whilst on holiday, in the Mediterranean Sea.

Seriously, this tenderloin tastes like your new favorite dish.

Put this on your to-do list for this winter.

HORSERADISH-CRUSTED BEEF TENDERLOIN

Serves 6

From Cooks Illustrated (the best!)

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.

INGREDIENTS

1 beef tenderloin center-cut Chateaubriand (about 2 pounds), trimmed of fat and silver skin (for Thanksgiving, we purchased our tenderloin at Ivan’s Meat Market in historic downtown Rogers; for tonight?  Sam’s Club, in prime cut. Wowsa!)

kosher salt

3 tablespoons panko bread crumbs

1 cup plus 2 teaspoons vegetable oil (you won’t need this much, in my opinion)

1 ¼ teaspoon ground black pepper

1 small shallot, minced (about 1 ½ tablespoon)

2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)

¼ cup well-drained horseradish

2 tablespoons minced fresh parsley leaves

½ teaspoon minced fresh thyme leaves

1 small russet potato (about 6 ounces) peeled and grated on large holes of box grater

1 ½ teaspoons mayonnaise

1 ½ teaspoons Dijon mustard

½ teaspoon powdered gelatin (since I don’t eat pork, I substituted with egg white, which isn’t as great.  Next time I’ll try beef gelatin)

INSTRUCTIONS

  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 degrees.
  1. Toss bread crumbs with 2 teaspoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper in a 10-inch 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 skillet).  Once cool, toss bread crumbs with shallot, garlic,  tablespoons horseradish, parsley, and thyme.
  1. Rinse grated potato under cold water, then squeeze dry in a kitchen towel. Transfer potatoes and remaining cup oil to a 10-inch skillet (no way did I use that much oil!).  Cook over high heat, stirring frequently until potatoes are golden brown and crisp, 6 to 8 minutes.  Using slotted spoon, transfer potatoes to a paper towel-lined plate and season lightly with salt; let cool for 5 minutes. Reserve 1 tablespoon oil from skillet and discard remainder.  Once potatoes are cool, transfer to quart-size zipper-lock bag and crush until coarsely ground.  Transfer potatoes to baking sheet with the bread-crumb mixture and toss to combine.
  1. Pat exterior of tenderloin dry with paper towels and sprinkle evenly with remaining teaspoon pepper. Heat reserved tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking.  Sear tenderloin until well browned on all sides, 5 to 7 minutes.  Transfer to a wire rack set in a rimmed baking sheet and let rest 10 minutes.
  1. Combine remaining 2 tablespoons horseradish, mayonnaise, and mustard in a small bowl. Just before coating tenderloin, add gelatin (I added ½ egg white, slightly whipped) and stir to combine.  Spread horseradish paste on top and sides of meat, leaving the bottom and ends bare. Roll coated sides of tenderloin in the bread-crumb mixture, pressing gently so crumbs adhere in even layer that just covers horseradish paste; pat off any excess.
  1. Return tenderloin to wire rack.Roast until an instant-read thermometer inserted into the center of roast registers 120-125 degrees for medium-rare, 25 to 30 minutes.
  1. Transfer roast to a carving board and let rest 20 minutes (I cover with foil). Carefully cut meat crosswise into ½ inch thick slices and serve.

Don’t let the vast amount of instructions scare you into thinking this recipe is complicated.  It’s not. In fact, I was running behind on Thanksgiving morning and literally whipped out steps 2-5 in twenty minutes.

Next time you want a fancy presentation dish, consider this tasty, tempting, and tantalizing tenderloin!

Eat well, my friends.  Eat well.

Lyndi

You might also like...

healthy low-carb taco meatballs up close 2 (c)thejoyofeatingwellHealthy low-carb taco meatballs. I won a chili cook-off! I know, I’m surprised, too. chicken and beef teriyaki sushi rolls (c)thejoyofeatingwellChicken and beef teriyaki sushi rolls.

Share

Share
Tweet
Email
Pin
Comment
Previous
Next

Comments Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




  1. Cary says

    December 15, 2011 at 8:11 pm

    I'm not a huge horseradish fan, but this looks tasty

    Reply
  2. nwafoodie says

    December 16, 2011 at 1:36 pm

    It's is! Tasty and "delishy." 🙂

    Reply

hellooooo!

author image of thejoyofeatingwell blogHi, friend.

My name is Lyndi Fultz and I live in Northwest Arkansas in the beautiful Ozarks.

In this blog you’ll learn how to make simple and healthy meals. I also share the benefits of finding the joy in everyday living.

Read more…

SJF social links

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

Newsletter signup

Please wait...

Thank you for signing up!

search categories

Search by Year

TRENDING POSTS

FOLLOW ON INSTAGRAM

simplejoyfulfood

a journal of simple living + healthy eats
+ @nwafoodie
blog links 👇

Lyndi Fultz
Have we chatted about Azure Standard yet? Once a m Have we chatted about Azure Standard yet? Once a month they do a drop in my neighborhood and I always look forward to the bounty of foods and household goods. My order may be small but I love joining in with everyone else to unload the truck! You may have a drop in your neighborhood. If you’re curious, I can tell you more!
Thankful for my past self for preserving summer's Thankful for my past self for preserving summer's herbs. 🤩
This was a big "oops" moment. As I pulled out my t This was a big "oops" moment. As I pulled out my tub with all my handmade serving bowls (and one lovely @lecreuset dish), they all came crashing to the floor.⁠
⁠
Crash!⁠
Smash!⁠
Shock.⁠
⁠
Honestly, I was happy I used them all the time, and they had a good run.⁠

I learned long time ago to use what you have. Otherwise, why have it?
The feeling after you ate too much. The feeling after you ate too much.
Ad. Oh, hi there. You’re pretty busy right now, Ad. Oh, hi there. You’re pretty busy right now, aren’t you? Okay, I will make this brief. ⁠
⁠
Print, bookmark, or pin this Easy Cheesy Roasted Garlic Chicken Skillet Slider recipe. Better yet, make it for dinner!⁠
⁠
You know I’m all about being helpful. And healthy! I’ve also been afraid to walk down that frozen or prepared foods aisle at the store, thinking, “Nope, not for me. They’re not healthy.” ⁠
⁠
I feel good about @kevins.natural.foods because I know I can still eat well by keeping them on hand, whether for the four-o-clock pinch or meal planning.⁠
⁠
I first tried Kevin’s Cauliflower Mac n Cheese when it was a special buy at Aldi’s. The ingredients were simple and pure, and we were delighted to discover they tasted great!⁠
⁠
Kevin’s also has a line of delicious five-minute entrees like Peppercorn Steak, Cilantro Lime Chicken, and Roasted Garlic Chicken.⁠
⁠
My recipe for Easy Cheesy Roasted Garlic Chicken Skillet Sliders only has seven ingredients and seven steps. Best of all, you can complete it from skillet to table in ten minutes!⁠
⁠
Recipe link in bio!⁠
⁠
#kevinsrecipechallenge⁠
Ad. Quick – what is the first food that comes to Ad. Quick – what is the first food that comes to mind when you think of Thanksgiving dinner?⁠
⁠
Turkey?⁠
⁠
Green bean casserole?⁠
⁠
Mashed potatoes?⁠
⁠
Sweet potato casserole?⁠
⁠
Corn?⁠
⁠
Peas?⁠
⁠
Gravy?⁠
⁠
The correct answer is all of them! But mostly, you can’t have Thanksgiving without turkey, sweet potatoes, and veggies. It’s un-American.⁠
⁠
This crazy-awesome pie is stuffed with an abundance of shredded turkey, sweet potatoes, corn, peas, and gravy – Ding! Ding! Ding! – You guessed correctly! It also has ooey-gooey cheese and sour cream to add a layer of comforting delight.⁠
⁠
Link in bio for my Thanksgiving-inspired pot pie that uses three @wickspies 8″ raw circles. One for the base and two to cut lattice strips (using a ravioli cutter) so that it looks extra pretty. Of course, you could just use two raw circles. One for the base and one for the top. Just cut some slits on the top crust so that some ooey-gooey delightfulness can do its thang.⁠
⁠
#WicksPies #TrustTheCrust #InCrustWeTrust #thanksgiving #potpies #simplefood #easyrecipes #thanksgivingrecipe
Load More... Instagram

contact

lyndi@thejoyofeatingwell.com

inspiration

“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. Then you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.” – Julia Child

Copyright 2023 thejoyofeatingwell