• 3 tablespoons fine dry bread crumbs
• 1 ½ tablespoons drained bottled horseradish
• 1 teaspoon Dijon-style mustard
• ½ tablespoon unsalted butter
• ½ tablespoon vegetable oil
• Two 1 ½ inch thick fillet mignon steaks
• 1 small onion, sliced thin
• 1/4 cup dry red wine
In a small heavy skillet cook the bread crumbs, the horseradish, and the mustard with salt and pepper to taste in the butter over moderate heat, stirring, until the crumbs are golden are golden brown. Transfer the horseradish crumbs to a bowl.
Wipe skillet clean, in it heat the oil over moderately high heat, until hot but not smoking. Saute the fillets, pat dry and season with salt and pepper, for 1 minute on each side. Reduce the heat to moderately low and cook the fillets for 5 more minutes on each side for medium-rare meat. Then transfer fillets to plates. Cook the onion over moderate heat, stirring, until it is golden, add the wine, and boil the mixture, scraping up the brown bits, until the liquid is reduced to a glaze. Spoon the onion mixture over the fillets and top with the horseradish crumbs.