Porcini-Dusted Steaks with Horseradish Crust
Marinating Time: 0 min
Prep & Cook Time: 45 min
Yield: 4 Servings
Ingredients
4 beef shoulder top blade steaks (flat iron) (about 8 ounces each)
2 tablespoons minced fresh chives
2 tablespoons cream-style prepared horseradish
2 tablespoons prepared Dijon-style mustard
1/2 cup ounce dried porcini mushrooms (about 1/2 ounce)
Pepper
Kosher or regular table salt
4 tablespoons roasted garlic-flavored olive oil, divided
2 cups soft bread crumbs
1 tablespoon minced fresh thyme
1 tablespoon minced fresh chives
Fresh thyme sprigs (optional)
Directions
1. Heat oven to 425°F. Combine 2 tablespoons chives, horseradish sauce and mustard in small bowl. Set aside.
2. Place mushrooms in mini food chopper container. Cover and process until finely ground.
3. Combine ground mushrooms and pepper, as desired, in small bowl; press evenly onto beef steaks. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Place steaks in skillet; cook 4 to 6 minutes or until surface of beef is browned, turning once. Remove to a rimmed metal baking sheet. Season with salt, as desired; keep warm.
4. Heat remaining 2 tablespoons oil in same skillet. Add bread crumbs; cook and stir 2 to 4 minutes or until crisp and golden brown. Remove from heat; stir in minced thyme.
5. Meanwhile spread horseradish mixture over tops of steaks. Top with bread crumbs, pressing gently to adhere. Roast in 425°F oven 9 to 13 minutes for medium rare to medium doneness. Tent loosely with aluminum foil. Let stand for 4 minutes.
6. Sprinkle steaks with remaining 1 tablespoon chives. Garnish with thyme sprigs, if desired.
Tips
Two boneless top loin steaks, cut 1 inch thick (about 10 ounces each) may be substituted for beef top blade steaks. Roast in 425°F oven 10 to 14 minutes for medium rare to medium doneness.
A spice grinder, clean coffee grinder or full-sized food processor may also be used to grind mushrooms. However, a full-sized food processor will not grind mushrooms as finely.
To make soft bread crumbs, place torn bread in food processor or blender container. Cover; pulse on and off, to form crumbs.
Credit
Jamie Miller, MN - www.beefcookoff.org
