Horseradish-Crusted Beef Tenderloin

Name: Horseradish-Crusted Beef Tenderloin
Ingredients: 2 pound, beef tenderloin center-cut Châteaubriand, trimmed of fat and silver skin; 1 tablespoon, kosher salt (see note); 1/4 teaspoon additional, kosher salt; 3 tablespoons, panko bread crumbs; 1 cup, vegetable oil; 2 teaspoons additional, vegetable oil; 1 1/4 teaspoons, ground black pepper; 1 small, shallot, minced (about 1 1/2 tablespoons); 2 medium cloves, garlic, minced or pressed through garlic press (about 2 teaspoons); 1/4 cup, well-drained prepared horseradish (see note); 2 tablespoons, minced fresh parsley leaves; 1/2 teaspoon, minced fresh thyme leaves; 6 ounce, russet potato (1 small potato), peeled and grated on large holes of box grater; 1 1/2 teaspoons, mayonnaise; 1 1/2 teaspoons, Dijon mustard; 1/2 teaspoon, powdered gelatin (see note)

Main Courses
Beef

Appears in Cook's Illustrated November/December 2009, America's Test Kitchen TV

We wanted to jazz up bland tenderloin with a crisp, pungently flavored horseradish crust. What would it take to make our plan stick?

SERVES 6

TIME 1¼ hours, plus 1 hour brining and 20 minutes resting

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