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Horseradish-Crusted Steak

Horseradish-Crusted Steak

Serves 4

  • 4 (10-ounce) Certified Piedmontese sirloin filets
  • ½ cup freshly shredded horseradish root
  • ¼ cup panko crumbs
  • 2 tablespoons clarified butter, melted
  • Salt and pepper, to taste
  • 1 cup demi-glace
  • ¼ cup red wine
  • 1 tablespoon shallot, minced

To make the crust, mix together the horseradish, panko, and butter.

To make the sauce, combine the shallots and wine in a saucepan over medium-high heat. Simmer until the liquid is reduced by half, then add the demi-glace. Continue cooking until the sauce has reduced to a nape (coats the back of a spoon) or syrup consistency.

Remove steaks from the refrigerator about a half hour before cooking. Rub the steaks with oil and season with smoked sea salt and pepper.

Turn a broiler on high heat.

Place the steaks on the rack of a broiler pan. (For easy cleanup, line the pan with aluminum foil.) For medium-rare steaks, broil the steaks for 2½ minutes, then flip the steaks over and broil for another 2½ minutes. Top each steak with the horseradish crumbs, and broil for another 2 minutes until the crumbs are toasted and golden brown.

While the steaks are cooking, reheat the sauce and prepare the asparagus.

    Grilled Asparagus

    • 16 ounces asparagus
    • ¼ cup sugar
    • ¼ cup salt
    • Smoked sea salt, to taste
    • Extra-virgin olive oil, to taste
    • Pepper, to taste

    In a pot, combine 1 gallon of water, sugar, and salt and heat until boiling. Fill a separate bowl with ice water. Add asparagus to the boiling water and blanch by cooking them until they turn bright green, about 2 to 3 minutes. Remove the asparagus from the boiling water using a slotted spoon and immediately place in the ice bath. Dry the Asparagus and rub with extra-virgin olive oil, smoked sea salt, and pepper. Heat a grill or grill pan to medium-high heat, and grill the asparagus for a few minutes or until desired doneness.

    Pairing: Bulliet Bourbon Manhattan