Horseradish-Encrusted Steaks
Rebekah Arnson
ingredients
- 1 c panko (Japanese bread crumbs)
- 1/2 c grated horseradish (jarred is fine)
- 1/2 c (1 stick) butter, melted
- 1 Tbsp oil
- 5 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 6 (1-inch thick) filet mignons
- 1 Tbsp butter
directions
- 1
In a bowl, combine panko, horseradish, melted butter, oil, garlic, salt, and pepper. Mix until well combined. Cover and let come to room temperature.
- 2
Coat top of each steak with about 1/4 cup horseradish mixture and press to flatten.
- 3
In a large sauté pan over medium-high heat, melt 1 tablespoon butter. Place steaks in pan, topping side down, and cook to golden brown, 3 to 5 minutes. Flip and cook second side 3 to 5 minutes, or until cooked to desired doneness (you might need to do this in two batches).
Source: Stoney River Legendary Steaks, Managing Partner Steve Hill
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