Best Horseradish Mustard Mayonnaise Bobby Flay Recipes

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HORSERADISH-MUSTARD MAYONNAISE (BOBBY FLAY)



Horseradish-Mustard Mayonnaise (Bobby Flay) image

Make and share this Horseradish-Mustard Mayonnaise (Bobby Flay) recipe from Food.com.

Provided by Chocolatl

Categories     Sauces

Time 35m

Yield 1/2 cup

Number Of Ingredients 5

1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons prepared horseradish, drained
salt
pepper

Steps:

  • Whisk all ingredients together.
  • Cover and refrigerate for at least 30 minutes.
  • May be made 1 day in advance.

Nutrition Facts : Calories 527.2, Fat 42.1, SaturatedFat 6, Cholesterol 30.6, Sodium 1704.8, Carbohydrate 38, Fiber 4, Sugar 12.8, Protein 4.4

FILET OF BEEF WITH MUSTARD MAYO HORSERADISH SAUCE



Filet of Beef with Mustard Mayo Horseradish Sauce image

Provided by Ina Garten

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 whole filet of beef tenderloin (4 to 5 pounds), trimmed and tied
6 tablespoons (3/4 stick) unsalted butter, melted
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
Bunch of parsley, for garnish

Steps:

  • Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
  • Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
  • Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
  • Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
  • Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.

ASPARAGUS AND TOMATO SKEWERS WITH HONEY MUSTARD-HORSERADISH SAUCE



Asparagus and Tomato Skewers with Honey Mustard-Horseradish Sauce image

Provided by Bobby Flay

Time 35m

Yield 4 servings

Number Of Ingredients 9

1/4 cup Dijon mustard
1/4 cup clover honey
3 tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh mint leaves
Salt and freshly ground black pepper
1 pint cherry tomatoes on the vine
Wooden skewers soaked in water
1 pound asparagus, trimmed
Olive oil

Steps:

  • Preheat the grill. Whisk together the mustard, honey, horseradish and mint in a bowl and season with salt and pepper, to taste. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
  • Thread the tomatoes onto skewers and put them into a large bowl. Add the asparagus and drizzle with a little oil. Season with salt and pepper, to taste. Put the tomatoes on the grill and cook until charred on both sides. Grill the asparagus for about 2 minutes per side. Put the vegetables on a platter and drizzle them with the mustard sauce. Serve hot or at room temperature.

Nutrition Facts : Calories 141 calorie, Fat 2.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 522 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 3 grams, Sugar 21 grams

HORSERADISH MUSTARD MAYONNAISE



Horseradish Mustard Mayonnaise image

Categories     Sauce     Mustard     Horseradish     Mayonnaise

Yield Makes 1/2 cup

Number Of Ingredients 4

1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons drained prepared horseradish
Kosher salt and freshly ground black pepper

Steps:

  • Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the refrigerator.

GARLIC STEAK WITH HORSERADISH SAUCE BY BOBBY FLAY



Garlic Steak With Horseradish Sauce by Bobby Flay image

Make and share this Garlic Steak With Horseradish Sauce by Bobby Flay recipe from Food.com.

Provided by januarybride

Categories     Steak

Time 21m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 8

4 (4 ounce) sirloin steaks
1/4 cup olive oil
3 garlic cloves
1 cup light sour cream
6 tablespoons prepared horseradish, drained
1/4 cup finely chopped fresh chives
3/4 teaspoon kosher salt, divided
1/2 teaspoon fresh ground black pepper, divided

Steps:

  • Remove steaks from the refrigerator, and let sit, covered, at room temperature for 20 minutes before grilling.
  • Meanwhile, combine oil and garlic in a small saucepan. Warm over low heat for 2 minutes. Remove from heat, and let sit for 15 minutes.
  • Prepare grill.
  • Whisk together sour cream, horseradish, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Cover and refrigerate.
  • Brush each steak on both sides with 1 teaspoon garlic oil, and season with remaining 1/2 teaspoon salt and 1/4 tea­spoon pepper. Place steaks on the grill, and cook over high heat for 4-5 minutes, brushing with the oil every minute or so until golden brown and slightly charred. Turn the steaks over, and continue grilling for 5-6 minutes or until internal temperature reaches at least 145° (medium-rare).
  • Transfer steaks to a platter, tent with foil, and let rest for 5 minutes before slicing. Serve with horseradish sauce on the side.

RED AND BLACK PEPPER CRUSTED FILET MIGNON WITH HONEY-MUSTARD, HORSERADISH, MINT SAUCE AND FRISEE SALAD WITH WARM VINAIGRETTE AND POACHED EGG



Red and Black Pepper Crusted Filet Mignon with Honey-Mustard, Horseradish, Mint Sauce and Frisee Salad with Warm Vinaigrette and Poached Egg image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 19

3 tablespoons olive oil
3 slices country bread, crusts removed and cut into 1/8-inch dice
Salt and freshly ground pepper
1/2 pound slab bacon cut into 1/2-inch lardons
2 shallots, thinly sliced
2 cloves garlic, finely sliced
1/4 cup white wine vinegar
8 cups frisee, washed, dried and cut into bite sized pieces
4 poached eggs
4 (3 to 4-ounce) filet mignon
Kosher salt
2 teaspoons ancho chile powder
2 teaspoons coarsely ground black pepper
1 tablespoon plus 1 teaspoon olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon freshly grated horseradish or prepared (drained)
1 tablespoon finely chopped fresh mint
Salt

Steps:

  • Heat oil in a large saute pan over medium high heat. Add the bread cubes and season with salt and pepper. Cook until golden brown and place on a plate lined with paper towels. Heat a medium saute pan over high heat. Add the bacon and cook until golden brown. Remove bacon with a slotted spoon to a plate lined with paper towels. Add the shallots and garlic to the pan and cook until soft. Add the vinegar and cook for 30 seconds. Season with salt and pepper to taste. Place the frisee, croutons, and bacon in a bowl add the vinaigrette and toss to coat. Divide the salad onto 4 plates and top with a poached egg.
  • Season filet with salt on both sides. Sprinkle 1 side of each filet with 1/2 teaspoon of the ancho chile powder and 1/2 teaspoon of the coarsely ground black pepper. Heat the olive oil in a large saute pan over high heat until almost smoking. Place the filet, pepper-side down in the pan and saute for 2 to 3 minutes or until a crust forms. Turn the filet over, reduce heat to medium and continue cooking until desired doneness, 2 to 3 minutes for medium-rare. Let rest 2 to 3 minutes before serving, spoon 1 tablespoon of the sauce over each steak.
  • Combine all ingredients in a small bowl and season with salt to taste.

LOBSTER CLAW AND POTATO SALAD WITH HORSERADISH-MUSTARD DRESSING



Lobster Claw and Potato Salad with Horseradish-Mustard Dressing image

Provided by Bobby Flay

Time 30m

Yield 8 servings

Number Of Ingredients 10

5 pounds Yukon gold potatoes
16 lobster claws, steamed and meat coarsely chopped
1 1/2 cups good-quality prepared mayonnaise
1/4 cup whole-grain mustard
1/4 cup prepared horseradish, drained
1/4 cup white wine vinegar
3 cloves garlic, finely chopped
Salt and freshly ground black pepper
8 scallions, thinly sliced, white and green part
2 tablespoons chopped fresh tarragon leaves

Steps:

  • Place potatoes in a large pot of salted cold water. Bring to a boil and cook until just cooked through, about 10 to 12 minutes, but varies based on size of potatoes. Drain, let cool slightly, and cut into 1/2-inch dice. Combine the potatoes and lobster in a large bowl.
  • Whisk together the mayonnaise, mustard, horseradish, vinegar, and garlic in a medium bowl and season with salt and pepper. Add the mayonnaise mixture to the potato-lobster mixture and stir gently until combined. Fold in the scallions and tarragon and re-season with salt and pepper, to taste. Serve immediately.

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