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Porcini-Dusted Steaks with Horseradish Crust

Looking for a top-notch meal by staying in? Look no further than the Porcini-dusted Flat Iron Steaks. Complete with a horseradish crust and fresh seasonings, this recipe will not disappoint.

Cook Mode

Ingredients:

  • 4 beef Flat Iron Steaks (about 8 ounches each)
  • 2 tablespoons minced fresh chives
  • 2 tablespoons prepared cream-style horseradish
  • 2 tablespoons prepared Dijon-style mustard
  • 1/2 cup dried porcini mushrooms (about 1/2 ounce)
  • Pepper
  • Salt
  • 4 tablespoons roasted garlic-flavored olive oil, divided
  • 2 cups soft bread crumbs
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh chives
  • Fresh thyme sprigs (optional)

Cooking:

  1. Heat oven to 425°F. Combine 2 tablespoons chives, horseradish and mustard in small bowl. Set aside.
  2. Place mushrooms in mini food chopper container. Cover and process until finely ground.
  3. Combine ground mushrooms and pepper, as desired, in small bowl; press evenly onto beef steaks. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Place steaks in skillet; cook 4 to 6 minutes or until surface of beef is browned, turning once. Remove to a rimmed metal baking sheet. Season with salt, as desired. Keep warm.
  4. Heat remaining 2 tablespoons oil in same skillet. Add bread crumbs; cook and stir 2 to 4 minutes or until crisp and golden brown. Remove from heat; stir in minced thyme.
  5. Meanwhile spread horseradish mixture over tops of steaks. Top with bread crumbs, pressing gently to adhere. Roast in 425°F oven 9 to 13 minutes for medium rare to medium doneness. Tent loosely with aluminum foil. Let stand 4 minutes.
  6. Sprinkle steaks with remaining 1 tablespoon chives. Garnish with thyme sprigs, if desired.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!