Ingredients
- 1 (8-ounce) beef fillet
- 1 large mushroom, marinated in your favorite marinade
- Steak seasoning (recommended: KC Steak Seasoning)
- 8 ounces horseradish cheese, shredded
- 1 tablespoon prepared horseradish
- 1/2 cup heavy cream
- 1/2 cup beer (recommended: O'Doul's)
- 1/4 cup minced green onions
- 1/4 cup finely diced carrots
- 1/4 cup peanuts, chopped
Directions
Preheat a grill to medium-high heat.
Season both fillet and mushroom with a heavy shake of seasoning and then place both on grill; grill until desired degree of doneness. Transfer to a serving plate.
While fillet is on the grill, combine horseradish cheese, horseradish, heavy cream, beer, 1/2 of the green onions, and 1/2 of the carrots in a medium saucepan over medium heat. Stir until creamy and heated through. Pour sauce over fillet on plate. Sprinkle chopped peanuts and remaining green onions and carrots over top. Serve with the grilled mushroom.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Read all 1 reviews
By pierceraceengin...
lansing, MI
on August 29, 2004
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I've given this 3* only because it's hard to come by horseradish cheese in this (medium city Great Lakes, and many other areas in the mid-West. I did find some, but it was over mild as compared to some I've tasted from other parts of the country. I tried to add fresh horseradish, but it's the wrong time of year (Aug for roots with any oomph. One other thing--use the peanuts, but don't chop much or they'll interfere with a nice texture from the rest of the sauce. If all things are right, I think this recipe could easily be a 5 - just need to find the right stuff.
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