Drain the horseradish well to ensure a crisp topping for this tender steak.
Oxmoor House OCTOBER 2006
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.
Go to full version of