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Sunday, November 15, 2009

Horseradish-Crusted Filet Mignon

Growing up we only had our steaks one way- marinated in soy sauce and grilled. While this is probably my favorite way still, I have since ventured out and had my steaks prepared many different ways. Ryan and I decided to combine old with the new this time. We still marinated our steaks in soy sauce but we added a horseradish crust. The result was delicious!!

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6 tbs salted butter, room temperature
3 to 4 tbs grated fresh horseradish or prepared white horseradish
1/2 c panko (japanese bread crumbs)

Cream butter. Once butter is light and fluffy, add horseradish and season to taste with salt and pepper. Add breadcrumbs and mix until they have incorporated. Use hands to shape butter and breadcrumb mixture into flat disks the diameter of your filets. Place on plate, cover with plastic, refrigerate at least one hour.

Preheat broiler or oven to highest temperature. Place oven rack on the top third of oven. Over medium-high, heat a large, heavy ovenproof frying pan. Season the filets with salt and pepper. Sear filets until dark golden, 2 to 3 minutes on the first side. Turn over and sear other side. Cook another 3 to 4 minutes for medium rare. Place horseradish breadcrumb topping over each filet and place in broiler until the crust becomes golden.

You can wrap the filets with one piece of bacon, securing the ends with a wooden toothpick. Before searing the filets, sear the bacon by standing the wrapped filets on their sides until the bacon just begins to brown and become crispy, about 30 seconds per side.

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