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Simple Joyful Food

Eat happily

beef

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

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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

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author image of thejoyofeatingwell blogWell hello! Thanks for stopping by. I’m Lyndi Fultz and I have a passion for simplicity.

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Want to start eating happily? Join me as I encourage kitchen joy by focusing on simplicity.

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Encourager of eating happily @simplejoyfulfood // local eats @nwafoodie

Lyndi Fultz
I don't really have a sweet tooth yet I always hav I don't really have a sweet tooth yet I always have a "little something" in the pantry to satisfy the little bit of sweet tooth that I have! After a zillion years of blogging, I can count on one hand the number of desserts that I've blogged about. So, when I do create a recipe and actually post it, I'm like, "Look at me, I'm a baker now!" hahaha Actually, it's not all about baking. For example, I just posted a recipe for Instant Pot creme brulee with a touch of lemon. Link in bio, of course! The ingredients are super simple and the pressure cooker makes it super fast and easy. Best of all? It is #lowcarb and #keto!
I don't know about you, but man I love a good sala I don't know about you, but man I love a good salad. The best thing about this salad (okay, besides the taste) is that the ingredients are sooooo easy to make ahead of time. That means you can dinner prep and toss this salad together at the last moment. As all good salad should do.⁠
The stars of this healthy salad are the hearty veggies: sweet potatoes and radishes. You’re going to roast them first. That’s right, roast!
A healthy salad is wholesome. Substantial. Strong A healthy salad is wholesome. Substantial. Strong enough to sail on its own, yet perfectly willing to tag along with the main course. In fact, I think you’ll love serving this salad whenever you may have someone at the dinner table that is drawn to more-veggies and less-meat.⁠
⁠
It’s pretty isn’t it?
Savoring.⁠ Not rushed. ⁠ Not complicated. ⁠ Savoring.⁠
Not rushed. ⁠
Not complicated. ⁠
Special. ⁠
Eating happily is in the moments of a meal.⁠
⁠
Do I do this with every meal moment? I don't, yet I'm trying. And, when I do... it IS really special. Not special like, oooo look at this perfectly grilled filet with candles and fresh flowers. Instead, it's more like, hey - look at this moment we're enjoying  together or alone. It's about savoring, keeping it simple, and really focusing on the moment.⁠
⁠
I recently traveled and someone commented that they could never have me over because they would be embarrassed to cook for me because they don’t cook fancy. That made me sad and I was quick to say how much I focus on the simple things, the simple foods. The ones that aren't fancy! Honestly, mostly my food may look complicated but that's just styling. If you look at my pictures on my IG profile - or recipes on my blog - they're simple. Simple ingredients. Pecans. Beans. Fish. Martinis. :)⁠
⁠
If you ever need encouragement that you're on the right track by slowing down to savor, I'm here for you.
Oh hi! Want to know what makes me cheerful?⁠ ⁠ Oh hi! Want to know what makes me cheerful?⁠
⁠
A well-stocked pantry, that's what.⁠
⁠
I find that keeping a lean and purposeful pantry makes me breathe easier AND - ironically - makes me more creative in the kitchen. Have you ever felt that way?⁠
⁠
I am curious to know what are the top ingredients that you like to keep stocked in your pantry. 
⁠
I'll start:⁠
⁠
1) nuts for snacks⁠
2) canned diced tomatoes (for soup)⁠
3) small yellow potatoes⁠
4) spices⁠
5) pre-made sauces (for last minute assistance)⁠
⁠
Your turn!
Oh, hi!⁠ Are you striving to eat healthy and wan Oh, hi!⁠
Are you striving to eat healthy and wanting more veggies in your life? Maybe you keep saying, "I should eat more fish, or barley, or whatever." 

I'm curious, what ARE you saying you should eat more of?⁠
⁠
I'll start: 
I want to eat more fish.⁠

How I'll accomplish this habit goal: 
Buy the fish. Cook the fish.⁠
⁠
There, simple.⁠
Your turn.
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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

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