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