"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, November 13, 2010

Horseradish Crusted Venison Tenderloin

.   1 venison tenderloin
.    kosher salt
.    3 tablespoons Japanese bread crumbs
.    1 tablespoon plus 2 teaspoons vegetable oil
.    1 ¼ teaspoons ground black pepper
.    1 ½ tablespoons minced shallot
.    2 tablespoons minced or pressed garlic
.    1/4 cup well-drained prepared horseradish
.    2 tablespoons minced fresh parsley
.    1/2 teaspoon minced fresh thyme
.    6 ounces coarsely-crushed potato chips or homemade potato crisps
.    1 ½ teaspoons mayonnaise
.    1 ½ teaspoons Dijon mustard
.    1/2 teaspoon unflavored powdered gelatin

1. Sprinkle roast with kosher salt. Cover with plastic wrap, and let stand at room temperature for one hour. Adjust oven rack to middle position and heat oven to 400 degrees.

2. Toss bread crumbs with 2 teaspoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper in a non-stick skillet. Cook over medium heat, stirring frequently, until golden brown. Cool on rimmed baking sheet then toss with shallot, garlic 2 tablespoons horseradish, parsley, thyme and crushed potato chips.

3. Pat tenderloin dry with paper towels and sprinkle evenly with remaining teaspoon of pepper. Heat one tablespoon of oil in non-stick skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides. Transfer to wire rack and let rest 10 minutes.

4. Combine remaining 2 tablespoons of horseradish, mayonnaise and mustard in a small bowl. Just before coating tenderloin with paste, add gelatin and combine. Spread horseradish paste over top and sides of meat, leaving bottom and ends bare. Roll coated sides of tenderloin in bread-crumb mixture, pressing gently so crumbs just cover the paste; pat off any excess.

5. Return tenderloin to wire rack and place on rimmed cookie sheet. Roast until thermometer registers 120 degrees for medium rare. Transfer roast to carving board and let rest 20 minutes (the venison will continue to cook during that time). Carefully cut the meat crosswise into ½-inch thick slices and serve with horseradish cream sauce.

Horseradish Cream Sauce

.    1/2 cup heavy cream
.    1/2 cup horseradish
.    1 teaspoon salt
.    1/8 teaspoon cracked black pepper

Whisk until cream just thickens. Gently fold in horseradish, salt and pepper - refrigerate at least 30 minute prior to serving.

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