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
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.
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!)
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)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.