Horseradish Crumb Crust

Horseradish Crumb Crust

Ingredients:
¼ cup salted butter, softened
3 tablespoons plain bread crumbs

Directions:
(such as Progresso brand)
1 tablespoon white prepared
horseradish
¼ teaspoon coarse grind black
pepper
⅛ teaspoon crushed red pepper
flakes
pinch salt
pinch dried thyme
four 8-ounce beef tenderloin fillets
1. Prepare the crumb crust by combining all the ingredients in a medium
bowl. Stir well.
2. Divide the mixture into 4 equal portions and form it into slightly oval-
shaped disks that are approximately 2½ x 3 inches across on wax paper.
Chill these crumb disks in your refrigerator until firm.
3. When you are ready to prepare the fillets, preheat your grill to high heat.
Also preheat your oven broiler.
4. Season the fillets (see Tidbits below) and cook them on the preheated
grill until just shy of your desired doneness. Arrange the fillets on a baking
sheet, and top each one with a disk of crumb crust. Pop these fillets under
the broiler until the crust is bubbling but not brown, and serve.
• MAKES 4 SERVINGS
TIDBITS
To season the fillets you can use salt and pepper or your favorite steak seasoning. If
you want a taste that’s closer to the steaks served at Outback, use our Top Secret Steak
Rub! ( It’s a blend of spices that duplicates the flavor
of the stuff used at the chain.
OUTBACK STEAKHOUSE CHOCOLATE THUNDER FROM
®
DOWN UNDER
MENU DESCRIPTION: “An extra generous pecan brownie is crowned with rich
vanilla ice cream, drizzled with our classic warm chocolate sauce, and finished
with chocolate shavings and whipped cream. A chocolate lover’s dream.”
The gluten-free brownie that is the chocolate thunder under the ice cream and
homemade whipped cream is a flourless chocolate pecan cake that is cut into squares.
Once the “brownie” is baked, it is chilled and sliced, and then each serving is nuked
for about forty-five seconds until gooey hot.The fun really starts when you load a huge