Friday, February 29, 2008

Whats for Dinner?

I tested this recipe last night and my husband cancelled dinner reservations we had for this weekend at a very nice steakhouse- becuase he said he would rather stay home and have my steaks again! How is that for a success story? It was so simple, and turned out looking very impressive. I wanted to share the recipe which I found online--it said that it was courtesy of Executive Chef Bob Martin of Wildfire Restaurant in Chicago.


For the Horseradish Crust:
6 tablespoons salted butter, at room temperature
3 to 4 tablespoons grated fresh horseradish or prepared white horseradish
1/2 cup panko (Japanese bread crumbs)

For the Horseradish Sour Cream:
3 to 4 tablespoons prepared white horseradish
1 cup sour cream

For the Filet:
Four 1/2 pound center cut filet mignons, 2 pounds total
4 slices good-quality bacon, optional
Salt and freshly ground black pepper, to taste
TO MAKE THE HORSERADISH CRUST: In a medium-sized bowl with a wooden spoon cream the butter. Once the butter is light and fluffy, add the horseradish and season to taste with salt and pepper. Add the breadcrumbs and mix until they have been incorporated. Use your hands to shape the butter and breadcrumb mixture into 4 flat disks the diameter of your filets. Place on a plate, cover with plastic wrap, and refrigerate for at least 1 hour.
TO MAKE THE HORSERADISH SOUR CREAM: In a non-reactive medium bowl, mix together the horseradish and sour cream until smooth. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate until ready to use.
TO PREPARE THE FILETS: Wrap each filet with one strip of bacon and secure the ends with a wooden toothpick. Repeat this with the three other filets.
Preheat the broiler or the oven to the highest temperature. Place the oven rack on the top third of the oven. Over medium-high, heat a large heavy, ovenproof frying pan. Season the filets with the salt and pepper. Sear the bacon by standing the wrapped filets on their sides until the bacon just begins to brown and become crispy, about 30 seconds per side. Then sear the filets until dark golden, 2 to 3 minutes on the first side. Turn the filets over and sear the other side. Cook another 3 to 4 minutes for medium rare. Place the horseradish breadcrumb topping over each filet and place in the broiler until the crust becomes golden.


Lauren said...

Yum! Thanks for sharing!

Preppy Sue said...

Wow, that looks delicious!

Tickled Pink & Green said...

Okay I'm officially hungry now!
This reminds me that yesterday the Hubby told me his boss gave him a $200 gift card to Ruth's Chris Steakhouse for working so much on a big project. Yay!! I know where we're going on my birthday!

TCP said...

That sounds amazing! Mr. TC has given up red meat, so I'm dying for a good steak right about now!

Tres Poshe Preppy said...

I don't eat red meat but I know some people who would love this. Thanks for posting! As I say that, some of my favorite places to eat are Capital Grille, Morton's, Gibson's, and Flemings... weird huh!

Liz said...

Looks and sounds delish! Now if we only had smell-a-vision....

The Mrs. said...

Looks so gooood! Your site looks great by the way. I am trying this recipe asap!