Horseradish-encrusted Filet | Recipes | Kalamazoo Outdoor Gourmet

Name: Horseradish-encrusted Filet | Recipes | Kalamazoo Outdoor Gourmet
Ingredients: 3 tablespoons unsalted butter, brought to room temperature; 2 tablespoons prepared horseradish; 1/4 cup plus 2 tablespoons panko bread crumbs; 2 tablespoons finely-grated pecorino romano cheese; 2 thin slices of French baguette, roughly the same diameter as the steaks; 2 beef tenderloin steaks, about 2 1/2 inches thick, 12 ounces each, brought to room temperature; Extra virgin olive oil; Fine sea salt; Freshly-cracked black pepper; Cast iron pan(s)

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As the creators of the Hybrid Fire Grill, you can imagine we have grilled far more than our fair share of steaks. But,...Learn more!

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Ingredients

3 tablespoons unsalted butter, brought to room temperature
2 tablespoons prepared horseradish
1/4 cup plus 2 tablespoons panko bread crumbs
2 tablespoons finely-grated pecorino romano cheese
2 thin slices of French baguette, roughly the same diameter as the steaks
2 beef tenderloin steaks, about 2 1/2 inches thick, 12 ounces each, brought to room temperature
Extra virgin olive oil
Fine sea salt
Freshly-cracked black pepper
Cast iron pan(s)