Horseradish-Crusted Beef Tenderloin

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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

has video

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 count...

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