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Horseradish-crusted Filet Mignon with Braised Portabello Mushrooms

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Ingredients

  • INGREDIENTS FOR THE STEAK
  • 1/2 cup prepared horshradish
  • 1/4 cup spicy brown mustard
  • 3 TBLS minced garlic
  • 2 TBLS olive oil
  • 2 TBLS cracked black pepper, + more as needed
  • 4 6 0z filet mignons
  • coarse sea salt or smoked salt
  • 3/4 cup panko bread crumbs
  • 1 TBLS canola oil
  • INGRDIENTS FOR THE PORTABELLO MUSHROOMS
  • 2 TBLS unsalted butter
  • 4 Portabello mushroom caps, cut into 1/4 inch thick slices
  • 1 tesp salt
  • 1 tesp cracked black pepper
  • 1 TBLS minced garlic
  • 1/2 cup red wine
  • 1/4 cup beef broth
  • 1 TBLS sherry vinigar
  • 1 TBLS chopped fresh thyme

Details

Preparation

Step 1

TO COOK THE STEAKS

Preheat the oven to 400 deg.

In a medium bowel, whisk together the horseradish, mustard, garlic, olive oil and pepper. Season the steaks with salt and more pepper and coat both sides with the mustard mixture. Dip the steaks in panko to coat both sides. In a large skillet, heat the canola oil over meadium high heat and sear the steaks for two minutes per side. Lift the steaks from the skillet and set aside on a rack set in a baking pan.

TO COOK THE PORTOBELLOS

Drain any excess oil from the skillet and then melt the butter in the skillet over medium-high heat. Add the mushrooms to the skillet and season with salt and pepper. Cook, stirring, until the mushrooms soften and color slightly, whitch takes between 3 and 4 minutes. Add the garlic to the pan and stir into the butter and extruded juices from the mushrooms. Add the wine and broth, stir, and cook for about 3 minutes to reduce slightly. Spoon the sauce over the mushrooms to coat them. Stir in the vinigar and thyme.

Meanwhile, cook the steaks in the oven for about 5 minutes so they become about medium rare, and until the breading browns. Let the steaks rest for about 5 minutes before serving with mushrooms spooned over them.

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