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.

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

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.

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.

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.

4. Sprinkle steaks with salt and pepper evenly.

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.

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.