Horseradish Crusted Beef

Horseradish Crusted London Broil

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.


  • 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


  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.
With Baked Mashed Potatoes and Sautéed Kale
With Baked Mashed Potatoes and Sautéed Kale

 Top ↑


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s