Recipe: Stoney Rive Steakhouse Horseradish-Encrusted Steaks - A litlle information? and a recipe

I couldn't find any information on the seasonings online exceopt for one mention of the "steaks are perfectly cooked with a garlic-rosemary seasoning." Here is the one steak recipe from Stoney Rive Steakhouse I was able to find:

STONEY RIVER STEAKHOUSE HORSERADISH-ENCRUSTED STEAKS

"Steve Hill, managing partner of Stoney River, was happy to share the recipe. Stoney River offers this topping with any steak, but it's most often requested on filet mignon.

The trick when cooking filets is to get even cooking, so choose filets of uniform thickness. Because you want the coating to adhere with minimal flipping, choose steaks that aren't too thick, so the coating doesn't overbrown. Cooking time will vary greatly with the size and thickness of your steaks and the desired doneness." -- Jeanne Besser

1 cup panko (Japanese bread crumbs; available at Whole Foods and some supermarkets)
1/2 cup grated horseradish (jarred is fine)
1/2 cup (1 stick) butter, melted
1 tablespoon oil
5 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
6 (1-inch-thick) filet mignons
1 tablespoon butter

In a bowl, combine panko, horseradish, melted butter, oil, garlic, salt and pepper. Mix until well-combined. Cover and let come to room temperature.

Coat top of each steak with about 1/4 cup horseradish mixture and press to flatten.

In a large saute pan over medium-high heat, melt 1 tablespoon butter. Place steaks in pan, topping side down, and cook to golden brown, 3 to 5 minutes. Flip and cook second side 3 to 5 minutes, or until cooked to desired doneness (you might need to do this in two batches).

Makes 6 servings
From: Stoney River Legendary Steaks
Adapted from source: Atlanta Journal Constitution, 4/15/04