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Instructions |
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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.
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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.
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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.
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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.
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| Serving
Suggestions |
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Serving size- 1 steak, 1 tbsp sauce, 2 tbsp breadcrumb mixture
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Originally Submitted
2/19/2012
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