Ingredients:
2 Tbsp prepared horseradish
2 Tbsp spicy mustard
1 Tbsp minced garlic
1 Tbsp cracked black pepper, plus more for seasoning
3 Tbsp olive oil, divided
2 Tbsp breadcrumbs
1 (6-oz) petite sirloin steaks
Coarse sea salt
1 Tbsp butter, to sear
Mushroom Sauce:
2 Tbsp butter, divided
1 tsp dried thyme leaves
1/2 c mushrooms, sliced
1 tsp salt
1 tsp cracked black pepper
1/4 c beef broth
Prep:
1. Preheat the oven to 400°F.
2. Whisk together horseradish, mustard, garlic, black pepper, 2 Tbsp of olive oil in a small bowl. Stir in the Panko and set aside. Season the steak on both sides with coarse sea salt and black pepper. Brush the horseradish bread crumb mixture on 1 side.
3. In a cast-iron skillet over medium-high heat, add 1 Tbsp of oil and 1 Tbsp of butter. Sear the steak, seasoned side down, for 2 minutes. Brush the other side with the horseradish mixture, turn over and cook for an additional 2 minutes. Place the pan in the oven and cook until the breading browns, about 15 to 20 minutes. Remove skillet from the oven, remove steaks and let rest.
4. In the same skillet, add 1 Tbsp of the butter and the thyme. Turn the heat to high and add the mushrooms, salt and pepper and cook until the mushrooms are soft and browned, about 3 to 4 minutes. Stir in the beef broth and reduce until the liquid just coats the mushrooms. Stir in the remaining Tbsp of butter to give the mushrooms a creamier consistency. Arrange the steaks on serving plates and top with the mushroom sauce.
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