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

Gretchen Brown
Recipe by Oxmoor House October 2006


Recipe Summary

5 mins
21 mins
26 mins
4 servings (serving size: 1 steak, 1 tablespoon sauce, and 2 tablespoons breadcrumb mixture)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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

Nutrition Facts

178 calories; calories from fat 39%; fat 7.8g; saturated fat 2.7g; protein 23.2g; carbohydrates 5.3g; fiber 0.3g; cholesterol 63mg; iron 3.2mg; sodium 410mg; calcium 22mg.