Horseradish-Crusted Beef Tenderloin
Why This Recipe Works
For our horseradish-crusted beef recipe, we wanted to combine the bracing flavor of horseradish with rosy, medium-rare meat. So we chose Chateaubriand, which cooks evenly; used potato chips and panko instead of regular bread crumbs to counter the moisture of the horseradish coating; and left the bottom of the roast uncoated so that meat juices had a place to escape to without ruining the crust. The result was the best horseradish-crusted beef tenderloin recipe we’ve ever had.