1/2 cup bread crumbs
1 tablespoon butter
3 tablespoons horseradish, drained
2 teaspoons Dijon mustard
salt
ground pepper
4 filet mignons
1 tablespoon olive oil
1 medium onion, thinly sliced
2 teaspoons minced garlic
3/4 cup red wine
Pre-heat oven @ 350-degree, toast the breadcrumbs on a baking
sheet until
dry, about 5-10 minutes. Melt butter in a small
skillet over
medium heat, add breadcrumbs, horseradish, and
mustard. Stir until
crumbs are brown,
about 10 minutes.
Season filets on both sides with salt and pepper.
Place them in a
large skillet without crowding, and heat the
oil over high heat. When hot and slightly smoking, add
filets and brown for 1
minute on each side. Reduce heat
and cook 4-5 minutes on each side for medium rare.
Pour off any grease, leaving about 1TBSP in the skillet,
then add the
onion and garlic. Cook on medium heat
for about 5 minutes,
stirring occasionally.
Pour in wine, bring to a boil. Cook until it begins to
thicken, and season to taste. Spoon in the onion mixture around
the filets and
sprinkle with the breadcrumbs. Serve.
