This post is courtesy of David… he just doesn’t even have the time to log-in!! I guess when you take a ten day fishing vacation you have a lot of work to catch up on. 
Here’s the recipe… <mouth watering>
Active Time: 25 Minutes
Total Time: 1 Hour 25 Minutes
Yield: Serves 4 Recipe courtesy of Executive Chef Bob Martin Wildfire, Chicago, Illinois
RECIPE INGREDIENTS For the Horseradish Crust: 6 tablespoons salted butter, at room temperature 3 to 4 tablespoons grated fresh horseradish or prepared white horseradish 1/2 cup panko (Japanese bread crumbs) For the Horseradish Sour Cream: 3 to 4 tablespoons prepared white horseradish 1 cup sour cream For the Filet: Four 1/2 pound center cut filet mignons, 2 pounds total 4 slices good-quality bacon, optional salt and freshly ground black pepper, to taste
DIRECTIONS TO MAKE THE HORSERADISH CRUST: In a medium-sized bowl with a wooden spoon cream the butter. Once the butter is light and fluffy, add the horseradish and season to taste with salt and pepper. Add the breadcrumbs and mix until they have been incorporated. Use your hands to shape the butter and breadcrumb mixture into 4 flat disks the diameter of your filets. Place on a plate, cover with plastic wrap, and refrigerate for at least 1 hour.
TO MAKE THE HORSERADISH SOUR CREAM: In a non-reactive medium bowl, mix together the horseradish and sour cream until smooth. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate until ready to use.
TO PREPARE THE FILETS: Wrap each filet with one strip of bacon and secure the ends with a wooden toothpick. Repeat this with the three other filets. Preheat the broiler or the oven to the highest temperature. Place the oven rack on the top third of the oven. Over medium-high, heat a large heavy, ovenproof frying pan. Season the filets with the salt and pepper. Sear the bacon by standing the wrapped filets on their sides until the bacon just begins to brown and become crispy, about 30 seconds per side. Then sear the filets until dark golden, 2 to 3 minutes on the first side. Turn the filets over and sear the other side. Cook another 3 to 4 minutes for medium rare. Place the horseradish breadcrumb topping over each filet and place in the broiler until the crust becomes golden.
David, correct me if I’m wrong but the horseradish sour cream is just to enjoy on the side right? Dipping each delectible bite of steak in if you want for even more horseradishy goodness. Enjoy! Or, like I said before… if you live in the Chicagoland area just go to Wildfire.
Ha, thanks babe. Sorry I didn’t get around to this. I’ll be better in the future.
OMG..beef wrapped in bacon w/ butter and sour cream….Joe’s idea of heaven. I’ll have to try this. Thanks
Great side dishes:
Sour Cream (or Garlic) Mash Potatoes
-and/or-
Grilled Asparagus (I just wrote a post about it)
http://www.personalfaves.com/grilled-asparagus/
mmmm…sounds great – I will try to make in the next couple weeks!!