Horseradish-Crusted Beef Tenderloin
Serves 4
Ingredients
- 2 tablespoons vegetable oil
- 4 beef tenderloin steaks at least 1-inch thick (4 ounces each)
- Kosher salt (to taste)
- Pepper (to taste)
- Horseradish Crust:
- 6 tablespoons unsalted butter (at room temperature)
- 3 tablespoons prepared horseradish
- Kosher salt (to taste)
- Pepper (to taste)
- 1/2 cup panko (japanese breadcrumbs)
- Horseradish Sour Cream:
- 1 cup sour cream
- 3 tablespoons prepared horseradish
Directions
- To make horseradish crust, place butter and horseradish in a medium-sized bowl and beat with an electric mixer until light and fluffy. Season with salt and pepper, to taste. Stir in panko.
- Pat butter mixture into 4 flat disks, each to fit on one steak. Individually wrap in plastic and chill until firm, about 1 hour.
- In a small bowl, whisk sour cream and horseradish together until smooth. Season with salt and pepper, to taste. Cover and refrigerate.
- Adjust oven rack to top third of oven. Preheat broiler. Pat steaks dry with paper towel. Season both sides with salt and pepper.
- Heat a large cast iron or heavy-bottomed, oven-safe skillet, over medium-high heat. Add oil. Sear steaks 3 to 4 minutes per side for medium-rare (130°F) or until done, as desired.
- Place one horseradish breadcrumb disk on each steak. Transfer pan to oven. Broil until crust becomes golden.
- Allow steaks to rest 5 minutes. Serve with Horseradish Sour Cream. Yummy with mashed potatoes and veggies.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 730
- Fat: 50.0 g
- Saturated Fat: 25.0 g
- Trans Fat: 0.0 g
- Cholesterol: 235.0 mg
- Sodium: 380.0 mg
- Carbohydrates: 13.0 g
- Fiber: 1.0 g
- Added Sugars: 0.0 g
- Sugar: 4.0 g
- Protein: 55.0 g