Horseradish-Crusted Beef Tenderloin

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

Toss bread crumbs with 2 tsp oil, 1/4 tsp salt, and 1/4 tsp pepper in 10-inch nonstick skillet. Cook over medium heat, stirring frequently until deep golden brown, 3 to 5 minutes. Transfer to rimmed baking sheet and cool to room temperature (wipe out skillet). Once cool, toss bread crumbs with shallot, garlic, 2 Tbsp horseradish, parsley, and thyme.

Rinse grated potato under cold water, then squeeze dry in kitchen towel. Transfer potatoes and remaining cup oil to 10-inch skillet. Cook over high heat, stirring frequently, until potatoes are golden brown and crisp, 6 to 8 minutes. Using slotted spoon, transfer potatoes to paper towel-lined plate and season lightly with salt; let cool for 5 minutes. Reserve 1 Tbsp oil from skillet and discard remainder. Once poatoes are cool, transfer to quart-sized zipper-lock bag and crush until coarsely ground. Transfer potatoes to baking sheet with bread-crumb mixture and toss to combine.

Pat exterior of tenderloin dry with paper towels and sprinkle evenly with remaining tsp pepper. Heat reserved Tbsp oil in 12-inch nonstick skillet and 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 remaining 2 Tbsp horseradish, mayonnaise, and mustard in small bowl. Just before coating the tenderloin, add gelatin and stir to combine. Spread horseradish paste on top and sides of meat, leaving bottom and ends bare. Roll coated sides of tenderloin in bread-crumb mixture, pressing gently so crumbs adhere in even layer that just covers horseradish paste; pat off any excess.

Return tenderloin to wire rack. Roast until an instant-read thermometer inserted into the center of roast registers 120 to 125 degrees for medium-rare, 25 to 30 minutes.

Transfer roast to carving board and let rest for 20 minutes. Carefully cut meat crosswise into 1/2-inch slices and serve.

If you want, serve tenderloin with Horseradish Cream Sauce. This really enhances the flavor.

Whisk 1/2 C heavy cream in medium bowl until thickened but not yet holding soft peaks, 1 to 2 minutes. Gently fold in 1/2 C prepared horseradish, 1 tsp salt, and 1/8 tsp pepper. Transfer to serving bowl and refrigerate at least 30 minutes or up to 1 hour before serving.