Try a horseradish-crusted beef tenderloin at your next dinner party

Chateaubriand beef tenderloin carries a fairly hefty price tag. It’s tenderloin that’s double-thick, tender and center-cut. Because of its high cost, many of us would probably be so nervous about cooking it we would avoid it altogether.

But if you’re looking for something to make for your next dinner party, this tenderloin is highly recommended and really easy to make. Horseradish-Crusted Beef Tenderloin takes only about an hour to make, and half of that time is in the oven. 

The tenderloin is rubbed with salt and pepper, seared on all sides in a hot pan, rubbed with a mixture of horseradish, mayonnaise and mustard and then rolled in a blend of toasted bread crumbs, fresh herbs, garlic, shallots, fried shredded potatoes and horseradish. After about 30 minutes in the oven (for medium/medium rare), let it rest for 20 minutes or so and be prepared for melt-in-your-mouth tender beef. Serve it with twice-baked potatoes and grilled fresh snap peas.

Thanks to Karen Stima at Ocean City Chevrolet in Shallotte for introducing me to this fabulous recipe. And you thought they only sold cars!

Horseradish-Crusted Beef Tenderloin with Horseradish Cream Sauce

1 beef tenderloin center-cut Chateaubriand (about 2 pounds) 

Salt and fresh ground black pepper

3 Tbsps. panko breadcrumbs

Vegetable oil

1 small shallot, minced (about 1-1/2 Tbsps.)

2 tsp. minced fresh garlic

1/4 cup well-drained prepared horseradish

2 Tbsps. minced fresh parsley leaves

1 tsp. minced fresh thyme leaves

1 small russet potato (6 oz.), peeled and grated (use large holes on box grater)

2 tsps. mayonnaise

2 tsps. Dijon mustard

1/2 tsp. powdered gelatin

Trim the fat and silver skin from the tenderloin. Sprinkle all over with one tablespoon of salt and cover with plastic wrap. It can be refrigerated for up to 24 hours. Allow to stand at room temperature for one hour before preparing. Adjust oven rack to middle position and heat oven to 400 degrees.

In a 10-inch nonstick skillet, toss bread crumbs with 2 teaspoons oil and 1/4 teaspoon each of salt and pepper. Cook over medium heat, stirring frequently, until deep golden brown, about 3-5 minutes. Transfer mixture to a rimmed baking sheet and cool to room temperature; wipe out skillet. Once cool, toss the bread crumbs with minced shallot, garlic, 2 tablespoons horseradish, parsley and thyme.

Rinse grated potato under cold water, and then squeeze dry using a kitchen towel. Transfer potatoes and one cup vegetable oil to the skillet. Cook over high heat, stirring frequently, until potatoes are golden brown and crisp, about 6-8 minutes. Using a slotted spoon, transfer potatoes to a paper towel-lined plate and season lightly with salt; let cool for 5 minutes. Reserve one tablespoon oil from skillet and discard remainder. Once potatoes are cool, transfer to a quart-sized zipper-lock bag and crush until coarsely ground. Pour the potatoes onto the baking sheet with the bread-crumb mixture and toss to combine.

Pat the tenderloin dry with paper towels and sprinkle evenly with one teaspoon of pepper. Heat reserved tablespoon oil in a larger (12-inch) nonstick skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides, about 5 minutes. Transfer to a wire rack set in a rimmed baking sheet; let rest for 10 minutes.

In a small bowl, combine remaining horseradish, mayonnaise and mustard. Just before coating tenderloin, add the gelatin and stir to combine. Spread horseradish paste on top and sides of the roast, 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.

Return the tenderloin to wire rack. Roast until instant-read thermometer inserted into center of roast registers 120-125 degrees for medium-rare, about 25-30 minutes. Transfer roast to carving board and let rest 20 minutes. Carefully cut meat crosswise into 1/2-inch-thick slices and serve with horseradish cream sauce (see recipe below).

Horseradish Cream Sauce

1/2 cup heavy cream

1/2 cup prepared horseradish

1 tsp. salt

1/8 tsp. fresh ground black pepper

In medium bowl, whisk cream until thickened but not yet holding soft peaks. Gently fold in horseradish, salt and pepper. Transfer to serving bowl and refrigerate at least 30 minutes before serving.

Cheesy Twice-Baked Potatoes

Potatoes are baked, hollowed out, and combined with sour cream, milk, butter, green onions and cheddar cheese, and then topped with more cheese, green onions and bacon.

4 large baking potatoes

8 slices bacon

1 cup sour cream

1/2 cup milk

4 Tbsps. butter

1/2 tsp. salt

1/2 tsp. pepper

1 cup shredded cheddar cheese

8 green onions, sliced

Preheat oven to 350 degrees. Place potatoes in oven and bake for one hour. Fry or microwave bacon until brown and crisp; drain, crumble and set aside.

When potatoes are done, let cool for at least 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and half of the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes. Makes 8 servings.

Grilled Shell Peas in the Pod

Fresh English peas are tossed with olive oil and salt, and then grilled until they are lightly charred on the outside and steamy soft on the inside. Use young, fresh peas to grill. If the peas are too old, they will take too long to cook on the grill.

Fresh English or shell peas, in their pods (1/2 pound per person)

Extra-virgin olive oil

Sea salt

Balsamic vinegar 

Fresh mint leaves, thinly sliced

Prepare your grill for high, direct heat. Place shell peas in a bowl and drizzle olive oil over them. Sprinkle generously with sea salt; toss to coat.

When placing the peas on the hot grill, arrange them in a way so that they don’t fall through the grill grates. Grill a few minutes on each side, until well charred, and sufficiently cooked so that the peas are tender inside. Remove to a bowl and drizzle with a little balsamic vinegar and toss with sliced mint leaves.

 To eat, plop the pod in your mouth and scrape against the salty, charred surface of the pod to extract the peas. Discard the empty pods.