Outback Steakhouse Victoria's Crowned Filet with Horseradish Crust
"Tonight, don't settle for steaks that are served straight off the grill. Instead, blow everyone away when you serve up grilled beef tenderloin filets that have been "crowned" with buttery horseradish breadcrumbs. This presentation looks and tastes great, but the best part is that it's so freakin easy! The crust is actually prepared ahead of time by combining the ingredients and forming the mixture into crust "pucks" that are chilled until firm. Then, when the steaks come off the grill, you top each one with a crust, and broil until bubbling. Now, sit back and watch as your feeders flip when they take one bite. That's right, tonight you rule! Source: "Top Secret Restaurant Recipes 3" by Todd Wilbur...."
INGREDIENTS
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1/4 cup butter (salted), softened
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3 tablespoons plain breadcrumbs (such as Progresso brand)
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1 tablespoon prepared horseradish
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1/4 teaspoon coarse ground black pepper
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1/8 teaspoon crushed red pepper flakes
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pinch salt
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pinch dried thyme
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Four 9-ounce beef tenderloin filets
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