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bread crumbs unsalted butter bottled horseradish mustard salt culotte olive oil onion garlic red wine
Viewed: 61 - Published at: 4 years agoIngredients
- 1/2 cup soft bread crumbs made from day-old bread
- 1 tablespoon unsalted butter
- 3 tablespoons bottled horseradish, drained
- 2 teaspoons Dijon mustard
- Salt and freshly ground black pepper
- 4 1-and-a-half-inch-thick culotte steaks (or hanging tenderloin, filet mignon, or New York strip steaks), 7 to 8 ounces each
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 2 teaspoons minced garlic
- 3/4 cup red wine
Method
- Preheat the oven to 350 degrees.
- Spread the bread crumbs on a baking sheet and bake until dry and toasted, 5 to 10 minutes.
- Melt the butter in a small, heavy skillet set over medium heat and add the bread crumbs, horseradish, and mustard.
- Stir until the crumbs are well coated and golden brown, about 10 minutes.
- Season to taste with salt and pepper and set aside.
- Season the steaks generously on both sides with salt and pepper.
- In a heavy skillet large enough to hold the steaks without crowding, heat the oil over high heat.
- When very hot, add the steaks and brown them for 1 minute on each side.
- Reduce the heat to medium high and cook for 3 to 4 minutes more per side for rare to medium rare (internal temperature of 120 to 135 degrees).
- Transfer the steaks to a platter and cover them loosely with foil.
- Pour off all but 1 tablespoon of the fat in the skillet and add the onion and garlic.
- Cook over medium heat until soft, about 5 minutes, stirring occasionally.
- Pour in the wine and bring to a boil, scraping up any browned bits from the bottom of the pan.
- Continue to cook until the liquid is reduced and syrupy and season to taste with salt and pepper.
- Spoon the onion mixture around the steaks on the platter, sprinkle the steaks with the bread crumbs and serve.
