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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
center tenderloin	1	chateaubriand	trimmed cut	-	-	-	-
kosher salt				-	-	-	-
panko breadcrumb	1/4	cup		-	-	-	-
potato flake chip	1/4	cup	dehydrated crushed	-	-	-	-
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
black pepper			cracked	-	-	-	-
shallot	1		minced	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
horseradish	2	tablespoons	prepared	14.4	3.387	0.354	0.207
herb	1/2	cup	chopped	-	-	-	-
dijon mustard	1	tablespoon		-	-	-	-
horseradish	1	tablespoon		14.4	3.387	0.354	0.207
gelatin powder	1/4	ounce		23.7427	0.0	6.0668	0.0071
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
horseradish	1/2	cup	prepared	14.4	3.387	0.354	0.207
dijon mustard	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.