Horseradish & Parmesan Crusted Filet Mignon
 
Ingredients
  • For the topping:
  • 2 tablespoons butter, softened
  • 2 tablespoons horseradish
  • ¼ cup panko bread crumbs
  • ¼ cup freshly grated parmesan
  • For the steaks:
  • 4 thick (at least 2 inches) beef tenderloin filets
  • Kosher salt and freshly ground black pepper.
  • 3 tablespoons butter
  • 1 large shallot, quartered
  • 4-5 sprigs thyme
Instructions
  1. Remove filets from fridge to allow to come to room temperature for about 30 minutes. Meanwhile, preheat oven to 450 degrees F. Season filets evenly and generously with salt and freshly ground black pepper.
  2. In a small bowl, stir together all the topping ingredients, then set aside.
  3. In a large cast iron skillet or other oven safe pan, melt butter over medium-high to high heat, allowing butter and pan to get hot. Add filets to the pan (being careful to not splatter hot butter). Add shallot and thyme to the pan. Allow filets to sear without moving them for about 2-3 minutes to get a nice brown sear. Flip to sear the other side for another 2 minutes or so until nicely browned. While it sears, spoon a little of the melted butter over the top.
  4. Once seared on both sides, carefully remove pan from heat. Spoon topping mixture over the tops of the filets evenly, then immediately transfer pan to the oven. Bake in preheated oven for about 5-8 minutes, until internal temp of 140 degrees F for medium doneness (or until desired temp/doneness). Topping should be crisped up as well. Once done remove from oven and immediately transfer filets to a plate. Let rest for 5-10 minutes before serving.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/horseradish-parmesan-crusted-filet-mignon/