Recipe: Porcini-Dusted Steaks with Horseradish Crust

PORCINI-DUSTED STEAKS WITH HORSERADISH CRUST

4 beef shoulder top blade steaks (flat iron) (about 8 oz. each)
3 tablespoons minced fresh chives, divided use
2 tablespoons cream-style prepared horseradish
2 tablespoons prepared Dijon-style mustard
1/2 cup dried porcini mushrooms (about 1/2 oz.)
Pepper, Kosher or regular table salt
4 tablespoons roasted garlic-flavored olive oil, divided use
2 cups soft bread crumbs
1 tablespoon minced fresh thyme
Fresh thyme sprigs (garnish)

Preheat oven to 425 degrees F.

Mix 2 tbsp chives, horseradish, and mustard; set aside.

Process mushrooms in mini food chopper until finely ground. Combine mushrooms and pepper; press evenly onto beef steaks.

Heat 2 tbsp oil in large nonstick skillet over medium-high heat. Place steaks in skillet; cook 4 to 6 minutes or until surface of beef is browned, turning once. Remove to a rimmed metal baking sheet. Season with salt; keep warm.

Heat remaining 2 tbsp oil in same skillet. Add bread crumbs; cook and stir 2 to 4 minutes or until crisp. Remove from heat; stir in thyme.

Spread horseradish mixture over tops of steaks. Top with bread crumbs, pressing gently.

Roast in 425 degrees F oven 9 to 13 minutes for medium doneness. Tent with foil. Let stand for 4 minutes.

Sprinkle steaks with remaining 1 tbsp chives; garnish with thyme, if desired.

"This recipe was inspired by Roast Prime Rib of Beef with Horseradish Crust and Wild Mushrooms from Tyler Florence's Real Kitchen."

Makes 4 servings
From Jamie Miller, Minnesota
Inspired Beef Category, 2005 National Beef Cook-Off
Source: American's Beef Producers