Horseradish and Breadcrumb-Topped Filet Mignon

Oxmoor House
Drain the horseradish well to ensure a crisp topping for this tender steak.
4 servings (serving size: 1 steak, 1 tablespoon sauce, and 2 tablespoons breadcrumb mixture)


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1/3 cup fresh breadcrumbs
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
Cooking spray
2 teaspoons olive oil, divided
4 (4-ounce) beef tenderloin steaks, trimmed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup minced shallots
1/2 cup dry white wine


Prep: 5 Minutes
Cook: 21 Minutes

1. Place breadcrumbs in a large nonstick skillet; cook over medium-high heat 2 minutes or until lightly toasted, stirring constantly. Remove from heat; place in a small bowl. Drain horseradish in a fine sieve, pressing gently with the back of a spoon to remove excess moisture. Add horseradish and mustard to breadcrumbs; toss well.

2. Coat pan with cooking spray. Heat 1 teaspoon oil in pan over medium-high heat. Add breadcrumb mixture; cook 4 minutes or until toasted, stirring occasionally. Spoon onto a paper towel; set aside.

3. Sprinkle steaks with salt and pepper. Heat remaining 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add steaks, and cook 3 minutes on each side. Reduce heat to medium; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.

4. Add shallots to pan; sauté 2 minutes or until tender. Add wine, and cook until reduced to 1/4 cup (about 1 minute), scraping pan to loosen browned bits. Spoon sauce over steaks, and sprinkle evenly with breadcrumb mixture. Serve immediately.

Created date

October 2009

Nutritional Information

Calories 178
Caloriesfromfat 39 %
Fat 7.8 g
Satfat 2.7 g
Protein 23.2 g
Carbohydrate 5.3 g
Fiber 0.3 g
Cholesterol 63 mg
Iron 3.2 mg
Sodium 410 mg
Calcium 22 mg