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Ingredients

• 1 beef tenderloin center-cut Châteaubriand (about 2 pounds), trimmed of fat and silver skin
• kosher salt (see note)
• 3 tablespoons panko bread crumbs
• 1 cup plus 2 teaspoons vegetable oil
• 1 1/4 teaspoons ground black pepper
• 1 small shallot , minced (about 1 1/2 tablespoons)
• 2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
• 1/4 cup well-drained prepared horseradish (see note)
• 2 tablespoons minced fresh parsley leaves
• 1/2 teaspoon minced fresh thyme leaves
• 1 small russet potato (about 6 ounces), peeled and grated on large holes of box grater
• 1 1/2 teaspoons mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon powdered gelatin (see note)

Description

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