NOTE: Add the gelatin to the horseradish paste at the last moment, or the mixture will become unspreadable. If you prefer your meat more or less done, adjust the cooking time accordingly. Serve this roast with Creamy Horseradish Sauce (recipe follows) if desired.
2 teaspoons kosher salt or 1 teaspoon table salt
1 (2-pound) center-cut beef tenderloin, silver skin removed, trimmed of all visible fat
1 small russet potato (about 6 ounces), peeled and shredded on the large holes of a box grater
3 tablespoons panko (Japanese-style bread crumbs)
Vegetable oil spray
1/4 cup drained prepared horseradish
2 tablespoons minced fresh parsley
1 small shallot, minced (about 1 tablespoon)
2 garlic cloves, minced
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried
1/4 teaspoon pepper
2 teaspoons canola oil
1 1/2 teaspoons light mayonnaise
1 1/2 teaspoons Dijon mustard
1/2 teaspoon powdered gelatin
1. Sprinkle the salt evenly over the roast. Place the roast on a plate, cover with plastic wrap, and let sit at room temperature for 1 hour or refrigerate for up to 24 hours. (If refrigerated, let the roast sit at room temperature for 1 hour before cooking.)
2. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 400 degrees. Place a wire rack inside a foillined rimmed baking sheet and set aside.
3. Rinse the shredded potato under cold water, then squeeze dry in a kitchen towel. Spread the shredded potato on a rimmed baking sheet. Spread the panko on a second rimmed baking sheet. Lightly coat the shredded potato and panko with vegetable oil spray. Bake the shredded potato on the upper-middle rack until golden brown, 20 to 30 minutes, stirring occasionally to break up the clumps; set aside to cool to room temperature. Bake the panko on the lower-middle rack until golden brown, 5 to 10 minutes, stirring occasionally; set aside to cool to room temperature.
4. Toss the panko with 2 tablespoons of the horseradish, parsley, shallot, garlic, and thyme and return to the baking sheet. Place the potatoes in a large zipper-lock bag and crush until coarsely ground. Transfer the potatoes to the baking sheet with the panko mixture and toss to combine.
5. Pat the tenderloin dry with paper towels and season with Y4 teaspoon pepper. Heat the oil in a 12-inch nonstick skillet over mediumhigh heat until just smoking. Carefully lay the roast in the skillet and cook until well browned on all sides, 6 to 10 minutes, turning as needed. Transfer the roast to the prepared wire rack and let sit for 10 minutes.
6. Combine the remaining 2 tablespoons of horseradish, mayonnaise, and mustard in a bowl. When ready to coat the tenderloin, stir the gelatin into the horseradish mixture. Spread the horseradish mixture on the top and sides of the roast, leaving the bottom and ends bare. Roll the coated sides of the roast in the crumb mixture, pressing gently so the crumbs adhere. Pat off any excess crumbs.
The uniform shape of a center-cut tenderloin helps it cook evenly, making it the ideal choice for this dish.
7. Return the roast to the wire rack and roast until the meat registers 120 to 125 degrees (for medium-rare) on an instant-read thermometer, 25 to 30 minutes. Transfer the roast to a carving board and let rest for 20 minutes. Cut the roast crosswise into V2-inch-thick slices and serve.
PER SERVING: Cal 220; Fat 8g; Sat fat 2g; Chol 80mg; Carb 9g; Protein 31g; Fiber lg; Sodium 540mg
Creamy Horseradish Sauce MAKES ABOUT ICUP
NOTE: This sauce will keep in an airtight container in the refrigerator for up to 1 day.
1/2 cup light mayonnaise
1/4 cup low-fat sour cream
3 tablespoons drained prepared horseradish
2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
Salt and pepper
Mix the mayonnaise, sour cream, horseradish, lemon juice, and garlic powder together in a bowl, adding water as needed to thin the sauce. Season with salt and pepper to taste. Cover and refrigerate until the flavors blend, about 30 minutes.
PER 2-TABLESPOON SERVING: Cal 50; Fat 4g; Sat fat 0.5g; Chol 5mg; Carb 29; Protein Og; Fiber Og; Sodium 150mg
LIGHT & HEALTHY 2011, PAGE 17
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