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Horseradish and Breadcrumb-Topped Filet Mignon

Prep time 5 mins
Cook time 21 mins
Yield 4 servings (serving size: 1 steak, 1 tablespoon sauce, and 2 tablespoons breadcrumb mixture)
Drain the horseradish well to ensure a crisp topping for this tender steak.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection