beef_tenderloin.tex

\section{Horseradish-Crusted Beef Tenderloin}
\begin{recipe}

\pre{
    The gelatin is the key to getting the crust to stick, even when you slice it. A 2.5 pound roast is 
    good for 4 adults and 2 children. Ask for a center-cut Chateaubriand fillet roast. Use jarred horseradish. 
    Cut into two roasts if you want different donenesses. The whole recipe takes about 90 minutes. 
}

\ingredients{
    2.5 & pound beef tenderloin \\
}

Trim excess fat and remove silver skin. 

Sprinkle liberally with kosher salt, and rest in the refrigerator for 24 hours. Remove from refrigerator
and bring to room temperature for 1 hour. 

Pre-heat oven to 400\degree{}.

\ingredients{
    3 & tablespoons Panko breadcrumbs \\
    1 & tablespoon vegatable oil \\
}

Toast breadcrumbs over medium high heat, and remove to a medium sized bowl.

\ingredients{
    1 & shallot \\
    2 & cloves garlic \\
    2 & tablespoons minced parsley \\ 
    1 & tablespoon minced thyme \\ 
    2 & tablespoons horseradish \\    
    1 & russet potato \\
    1 & cup vegetable oil \\
}

Mince shallot and garlic. Combine with herbs. Pat horseradish dry with a paper towel, and combine. Peel 
potato, and grate on a box grater. Shallow fry potato over medium high heat until well browned. Strain oil, 
and let cool. Put potato into a ziploc bag and crush. Combine with breadcrumb mixture. 

Pat tenderloin dry, and season with pepper. Brown all four sides in a large dutch oven.
Let rest for 10 minutes before coating. 

\ingredients{
    1 & tablespoon mayonnaise \\
    1 & tablespoon dijon mustard \\
    2 & tablespoons horseradish \\
    \sfrac{1}{2} & teaspoons powdered gelatin \\
}

Combine mayonnaise, mustard, and horseradish. Right before coating the beef, stir in gelatin. Coat beef on three 
sides using a brush. Roll in the breadcrumb mixture, pressing down so that it adheres. 

Roast on a wired rack on a baking sheet for 30 minutes, or until 135\degree{} for medium. Roast will climb another
10\degree{} while it's resting. Rest for at least 20 minutes before serving. Slice into fillets. 

\tip {
    A good sauce to serve with is another jar of horseradish, enough heavy cream to loosen, and 
    salt and pepper to taste. Optional minced green apple and red onion.  
}

\end{recipe}