From Forest to Food
Courtesy of Lindsey - A 12 Gauge Girl
*tenderloin or back strap cut into two inch thick steaks (one per person)
*bacon (one slice per steak)
*salt and pepper to taste
*one stick unsalted butter
*two tablespoons horseradish, prepared or fresh
*3/4 cup parmesan cheese, grated *one cup panko bread crumbs
*salt to taste
*half cup sour cream
*half cup mayonnaise
*tablespoon wasabi horseradish
Begin by preparing horseradish crusts. Combine softened butter, horseradish, parmesan cheese, panko bread crumbs, and salt.
Form into 1/4 inch disks and refrigerate for thirty minutes.
Prepare steaks by seasoning with salt and pepper and wrapping in bacon. Let rest at room temperature for up to thirty minutes.
Prepare the dipping sauce by combining sour cream, mayonnaise, and wasabi horseradish.
Preheat broiler on high and a pan on the stove top on medium high heat.
Once pan is preheated, place steak on side in order to cook bacon. Cook bacon for thirty seconds, and then rotate meat.
Perform this three more times, for a total cook time of two minutes.
Sear steak for three minutes and flip to second side for additional three minutes.
Place chilled horseradish crust on top of steaks and place entire pan in oven broiler for up to two minutes, or until crust is bubbly and golden brown.
Serve with horseradish dipping sauce.
Make sure to visit A 12 Gauge Girl for a few more tips and tricks from Lindsey!