Best Culotte Steaks With Onion Glaze And Horseradish Bread Crumbs Recipes

GARLIC & HORSERADISH CRUSTED STEAKS

Steps:

• Whisk the horseradish, mustard, garlic, olive oil and 2 tablespoons pepper in a bowl.
• Spread generously over the beef.
• Marinate, covered, in the refrigerator for 1 to 2 hours.
• Season with kosher salt and additional pepper.
• Grill or broil to desired temperature.
• Note: It is best never to pierce a steak with a fork when turning as you will lose some of the juices and cause the steak to be less tender.
• Also, when grilling, may I suggest grilling an onion at the same time (This trick taught to me by Titanium Chef, her recipe#25572).
• Note: To avoid the crust from falling off while grilling I suggest using a flat grill pan (the type with the holes in it). Be sure to spray it with a non-stick spray and let it heat before placing the steak on it.

CULOTTE STEAKS WITH ONION GLAZE AND HORSERADISH BREAD CRUMBS

Steps:

• Preheat the oven to 350 degrees. Spread the bread crumbs on a baking sheet and bake until dry and toasted, 5 to 10 minutes. Melt the butter in a small, heavy skillet set over medium heat and add the bread crumbs, horseradish, and mustard. Stir until the crumbs are well coated and golden brown, about 10 minutes. Season to taste with salt and pepper and set aside.
• Season the steaks generously on both sides with salt and pepper. In a heavy skillet large enough to hold the steaks without crowding, heat the oil over high heat. When very hot, add the steaks and brown them for 1 minute on each side. Reduce the heat to medium high and cook for 3 to 4 minutes more per side for rare to medium rare (internal temperature of 120 to 135 degrees). Transfer the steaks to a platter and cover them loosely with foil.
• Pour off all but 1 tablespoon of the fat in the skillet and add the onion and garlic. Cook over medium heat until soft, about 5 minutes, stirring occasionally. Pour in the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Continue to cook until the liquid is reduced and syrupy and season to taste with salt and pepper. Spoon the onion mixture around the steaks on the platter, sprinkle the steaks with the bread crumbs and serve.