Ingredients
• 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
Directions
In a small heavy skillet cook the bread crumbs, horseradish, and mustard, and butter over moderate heat, stirring, until the crumbs are golden are golden brown. Season with salt and pepper to taste. Transfer the horseradish crumbs to a bowl.
Wipe skillet clean, heat the oil over moderately high heat, until hot but not smoking.
Pat the steaks dry and season both sides with salt and pepper, sauté for one 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. Transfer fillets to plates.
While the steaks are resting, cook the onion over moderate heat, stirring, until it is golden. Add the wine, and boil the mixture, scraping up the brown bits, reduce the liquid to a glaze.
Spoon the onion mixture over the fillets and top with the horseradish crumbs.
Recipe from Epicurious Food
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