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
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.
Toss panko with 2 tsp. oil, and 1/4 tsp. pepper in skillet.
Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes.
Transfer to bowl, add crushed potato chips and toss with shallot, garlic, 2 tbsp. horseradish and herbs.
Pat exterior of beef dry with paper towels and sprinkle evenly with remaining fresh cracked black pepper.
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.
Combine 1 tbsp. horseradish, and mustard in small bowl.
Spread horseradish & mustard on top and sides of meat, leaving bottom and ends bare.
Roll coated sides of meat in bread-crumb mixture, pressing gently so crumbs adhere in an even layer.
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.
Transfer roast to carving board and let rest 20 minutes.
Carefully cut meat crosswise into 1/2-inch-thick slices.
Being from Upstate New York, I grew up consuming a LOT of Buffalo wings, which were normally served with blue cheese dressing on the side. Flash forward many years… and now, when I do eat wings, I usually dip them in Ranch. However, I don’t keep Ranch dressing in my fridge, so decided to make my own the other day since I recently made some delicious drumettes. I’m no Ranch dressing connoisseur, but I think this easy recipe is incredibly tasty!
The consistency of this is more of a dip, so if you desire it thinner to use on a salad, eliminate the sour cream.
1/2 cup light mayonnaise
1/4 cup buttermilk
2 tbsp. sour cream
1/8 tsp. white vinegar
1/4 tsp. dried chives
1/4 tsp. dried parsley
1/4 tsp. dried dill weed
1/4 tsp. garlic powder
1/8 tsp. onion powder
Generous pinch of seasoned salt
Generous pinch of ground black pepper
Combine mayo & buttermilk in a bowl.
Add the rest of the ingredients, and whisk well.
Cover and refrigerate for at least 30 minutes prior to serving.
* Tip: If you’re a blue cheese person, simply add 1/2 tsp. Worcestershire to the recipe and some gorgonzola, and voila… blue cheese dressing!