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Horseradish-and-Breadcrumb-Topped Filet Mignon Recipe

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     Horseradish-and-Breadcrumb-Topped Filet Mignon

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   26 minutes

1/3 cup fresh breadcrumbs
2 tbsp prepared horseradish
1 tea Dijon mustard
Cooking spray
2 teas olive oil, divided
4 (4oz) beef tenderloin steaks
1/2 tea salt
1/2 tea pepper
1/3 cup minced shallots
1/2 cup dry white wine

1. Place breadcrumbs in a large nonstick skillet; cook over medium-high heat 2 minutes or until lightly toasted, stirring constantly. Remove from heat; place in a small bowl. Drain horseradish in a fine sieve, pressing gently with the back of a spoon to remove excess moisture. Add horseradish and mustard to breadcrumbs; toss well.
2. Coat pan with cooking spray. Heat 1 teas oil in pan over medium-high heat. Add breadcrumb mixture; cook 4 min or until toasted, stirring occasionally. Spoon onto a paper towel; set aside.
3. Sprinkle steaks evenly with salt and pepper. Heat remaining 1 teas oil in a large heavy nonstick skillet coated with cooking spray over medium-high heat. Add steaks, and cook 3 min on each side or until desired degree of doneness. Remove from pan; keep warm.
4. Add shallots to pan; saute 2 mins or until tender. Add wine, and cook until reduced to 1/4 cuup (about 1 minute), scraping pan to loosen browned bits. Spoon sauce over steaks, and sprinkle evenly with breadcrumb mixture. Serve immediately.
Serving Suggestions
Serving size- 1 steak, 1 tbsp sauce, 2 tbsp breadcrumb mixture

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