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Horseradish and Breadcrumb-Topped Filet Mignon

Horseradish and Breadcrumb-Topped Filet Mignon

Drain the horseradish well to ensure a crisp topping for this tender steak.

Oxmoor House OCTOBER 2006

  • Yield: 4 servings (serving size: 1 steak, 1 tablespoon sauce, and 2 tablespoons breadcrumb mixture)
  • Cook time:21 Minutes
  • Prep time:5 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 39%
  • Fat: 7.8g
  • Saturated fat: 2.7g
  • Protein: 23.2g
  • Carbohydrate: 5.3g
  • Fiber: 0.3g
  • Cholesterol: 63mg
  • Iron: 3.2mg
  • Sodium: 410mg
  • Calcium: 22mg
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