Horseradish Crusted Filets.

So, Valentine’s Day was around the corner and having a 20 month old pretty much meant that the Husby and I wouldn’t be able to go out to celebrate.  I wanted to make something really special at home that was restaurant quality.

Wildfire is one of our favorite restaurants when we’re looking for a nice steak dinner, so when I found the recipe for their delicious horseradish crust, I knew it would be a perfect fit.  But first?  I’d have to find a cast iron pan.

The Husby, Fruitaholic and I spent Valentine’s afternoon at the Chicago Auto Show (pretty romantic, right?), and by the time we left, we were starving.  Knowing that I was still in need of a cast iron pan to cook the steaks in, I ran into HomeGoods.  They were out of stock.  I didn’t want to spend a ton of money on a pan, so we sat in the parking lot for a few minutes trying to figure out where to find a reasonably priced pan.

The Fruitaholic started yelling from the backseat so I dug through my purse to find him some goldfish and came across my stack of 20% off coupons for Bed Bath and Beyond.  Score!  We drove over, I ran in and found an Emerilware cast iron grill pan that was preseasoned (score again!).

We hit some traffic on the way home and the Husby was running on empty.  By the time we made it home, it was already pretty late, so our elegant Valentine’s Day meal instead consisted of chalupas from the Taco Bell drive thru.

But now that I had acquired a brand spanking new cast iron pan (and had already bought all of the necessary ingredients), I was determined to make these steaks.  The Husby went away on business the next day, so I invited a friend over and had a nice meal with her instead.  I can’t wait to make these again for the next special occasion.

Horseradish Crusted Filets – adapted from Joelen’s Culinary Adventures, from Wildfire Restaurant

  • 2 Filet Mignons
  • Penzey’s Chicago Steakhouse Seasoning (or Salt and Pepper), to taste
  • 3 Tbsp. Unsalted Butter, room temperature
  • 1 1/2 Tbsp. Horseradish
  • 1/4 Cup Panko

Remove filets from refrigerator about a half hour prior to cooking to allow the meat to reach room temperature.  Season filets on all sides with steakhouse seasoning or salt and pepper, to taste.

Heat a seasoned cast iron pan over high heat.

In a medium bowl, cream the butter with a wooden spoon.  Add the horseradish and panko and mix to combine.  Set bowl in the fridge for 5 minutes to stiffen.

Preheat broiler or turn oven to its highest setting.

Add the filets to the skillet and sear for 2-3 minutes.  Flip and sear for another 3-4 minutes for medium rare.  Top each steak with the horseradish mixture and place pan under the broiler/in the oven until the crust is golden brown.

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