Ingredients
- 1/2 cup prepared horseradish
- 1/4 cup spicy brown mustard
- 3 tablespoon minced garlic
- 2 tablespoon olive oil
- 2 tablespoon cracked black pepper, plus more as needed
- 4 tablespoon 6-ounce filet mignons
- 3/4 cup panko bread crumbs
- 1 tablespoon canola oil
- 1/2 cup prepared horseradish
- 1/4 cup spicy brown mustard
- 3 tablespoon minced garlic
- 2 tablespoon olive oil
- 2 tablespoon cracked black pepper, plus more as needed
- 4 tablespoon 6-ounce filet mignons
- 3/4 cup panko bread crumbs
- 1 tablespoon canola oil
- 2 tablespoon unsalted butter
- 4 tablespoon portobello mushroom caps, cut into 1/4-inch-thick slices
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 tablespoon minced garlic
- 1/2 cup red wine
- 1/4 cup beef broth
- 1 tablespoon sherry vinegar
- 1 tablespoon chopped fresh thyme
Preparation
Baking Directions:
To cook the steaks: Preheat the oven to 400 degrees Fahrenheit.
In a medium bowl, 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 on both sides.
In a large skillet, heat the canola oil over medium-high heat and sear the steaks for two minutes on each 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 the salt and pepper.
Cook, stirring, until the mushrooms soften and color slightly, which takes between three and four minutes.
Add the garlic to the pan and stir into the butter and exuded juices from the mushrooms.
Add the wine and broth, stir, and cook for about three minutes to reduce slightly.
Spoon the sauce over the mushrooms to coat them.
Stir in the vinegar and thyme.
Meanwhile, cook the steaks in the oven for about five minutes so they become about medium-rare, or until cooked to the desired doneness and until the breading browns.
Let the steaks rest for about 5 minutes before serving with the mushrooms spooned over them.
