Horseradish Crusted Beef

For some unknown reason, I decided to pick up a London Broil when I was at the store a few weeks ago, even though I had never made it before, and usually choose other cuts of beef. I already had the idea of using a horseradish crust, and wanted to see how it’d turn out with this type of meat. Well… it was absolutely fantastic and I loved the flavor of the crust! This can be used on your favorite type of meat, and would also be great on chicken.

Ingredients

• 1 (2 lb.) London Broil
• 1/4 cup panko
• 1/4 cup potato chips, crushed
• 1 tbsp. + 2 tsp. olive oil
• 2 tsp. fresh cracked black pepper
• 1 small shallot, minced
• 2 garlic cloves, minced
• 3 tbsp. prepared horseradish
• 2 tbsp. chopped fresh herbs (pick your favorites… I used Parsley, Thyme and Oregano)
• 1 tbsp. Dijon mustard

Directions

1. Sprinkle beef with 1 tbsp. 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. Toss panko with 2 tsp. oil, and 1/4 tsp. pepper in skillet.
3. Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes.
4. Transfer to bowl, add crushed potato chips and toss with shallot, garlic, 2 tbsp. horseradish and herbs.
5. Pat exterior of beef dry with paper towels and sprinkle evenly with remaining fresh cracked black pepper.
6. Heat 1 tbsp. 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.
7. Combine 1 tbsp. horseradish, and mustard in small bowl.
8. Spread horseradish & mustard on top and sides of meat, leaving bottom and ends bare.
9. Roll coated sides of meat in bread-crumb mixture, pressing gently so crumbs adhere in an even layer.
10. 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.
11. Transfer roast to carving board and let rest 20 minutes.
12. Carefully cut meat crosswise into 1/2-inch-thick slices.

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