Horseradish Crusted Filet Mignon

You know you have been trying too many recipes when you realize you are JUST getting around to posting the recipe you made for New Year’s Day… almost an entire month later.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

While my New Year’s was pretty quiet this year, I did hit the kitchen to whip up a little bit of a fancier meal for myself.  A fancier meal for one… I realize how lame that sounds.  I also realize that it was the perfect day for me, as I was exhausted and battling a cold.

Over the years, I’ve tried a few different ways to cook filet.  All of which have been inspired by my sister-in-law Beth.  Beth swears by the fact that if you know how to do it, you can make a steak at home that is even better than at a restaurant… for a fraction of the price.  I couldn’t agree more.

This filet was just that.  Restaurant quality, eloquently seasoned, and full of flavor…  oh, and did I mention, it is 10 times healthier than what you would eat at a restaurant?  Bonus!!!

Horseradish-Crusted Filet Mignon

From Weight Watchers

Serves 4

INGREDIENTS

Horseradish-Crusted Filet Mignon | No Thanks to Cake

1/3 cup breadcrumbs

2 Tbsp. prepared horseradish

2 tsp. Sun Valley dijon mustard

cooking spray

2 tsp. olive oil, divided

4 (4-oz) beef tenderloin steaks

1/2 tsp. salt

1/2 tsp. pepper

1/3 cup minced shallots (about 6 medium)

1/2 cup dry white wine

INSTRUCTIONS

1.  Place breadcrumbs in a large nonstick skilled.  Cook over medium-high heat for 2 minutes, or until lightly browned.  Stir constantly.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

2.  Remove from the heat and place in a small bowl.  Drain horseradish in a fine sieve, pressing back of a spoon to remove excess moisture.  Add horseradish and mustard to the bowl.  Toss well.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

3.  Coat pan with cooking spray.  Heat 1 tsp. oil in pain over medium-high heat. Add breadcrumb mixture and cook 4 minutes or until toasted, stirring occasionally.  Spoon onto paper towel and set aside.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

4.  Sprinkle steaks with salt and pepper evenly.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

5.  Heat remaining 1 tsp. oil in a large nonstick skillet coated with cooking spray over medium high heat.  Add steaks and cook 3 minutes on each side.  Reduce heat to medium and cook 2 minutes on each side or until desired degree of doneness.  Remove from pan and keep warm.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

Horseradish-Crusted Filet Mignon | No Thanks to Cake

6.  Add shallots to the pan.  Saute 2 minutes or until tender.  Add wine and cook until reduced to 1/4 cup (about 1 minute), scraping pan to loosen browned bits.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

Horseradish-Crusted Filet Mignon | No Thanks to Cake

7.  Spoon sauce over steaks and sprinkle evenly with breadcrumb mixture. Serve immediately.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

Horseradish-Crusted Filet Mignon | No Thanks to Cake

8.  Serve with your favorite side dish.  Note:  I made my Garlicky Spinach with Laughing Cow Cheese and it was a perfect pairing!

Horseradish-Crusted Filet Mignon | No Thanks to Cake

Horseradish-Crusted Filet Mignon | No Thanks to Cake

Per 4 oz steak with 1 Tbsp. sauce and 2 Tbsp. breadcrumbs:

CAL 178; CARB 5g; FAT 8g; PROT 23g; FIB 0g; WW Points Plus: 7

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Comments

  1. Yum, that looks delicious! I agree that if you know how to make really good food at home, you can do so at a fraction of what they’d charge you at a restaurant, and you can make a much healthier version that tastes just as good.

  2. kathyfitz says:

    That looks so delicious!

  3. Marion says:

    Loving the mobile version of NTTC! Recipe looks amazing and I think my husband would love it!

  4. Kathy Taylor says:

    Wow….I love steak & I love horseradish!! That looks so good….I think my Sunday dinner plans have just changed

  5. Tina says:

    Hi Kelly! First of all, let me start off by saying that I LOVE your website and all of the recipes you post! I made this last night as a belated Valentine’s Day dinner for my husband-t0-be (we live in NY and have been SLAMMED with snow lately and he plows so he wasn’t home for the real Valentine’s Day) and it was absolutely DELICIOUS! However, I was really perplexed by how low the WW points were (because it just seemed too good to be true!). I entered them into the recipe builder on eTools on the WW website this morning and it came out to 7 points per serving. Am I missing something? Maybe I entered something in wrong? Can you tell me where you found this recipe? I can’t seem to search for it on the WW website – perhaps you got it from a cook book? Either way, it was well worth the 7 points, and I would totally make it again – but I just wanted to clear up the points and check with you. Thanks!! :-)

    • nothankstocake says:

      Hi Dear – I actually pulled it straight from a Weight Watchers’ cookbook. Hmmm… I felt the points seemed low too. Could have been a typo on their part! Thanks for double checking it! I’ll update the post to show 7 points. So glad to hear you guys enjoyed the dinner!!!

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