Culotte Steaks With Onion Glaze And Horseradish Bread Crumbs Recipes

Steps:

• 1. Preheat oven to 450 degrees F. I made this crusty and flavorful bread loaf to compliment my Vegetable with Beef and Orzo Soup. It was a great addition to the soup. Spray a large shallow baking pan or cast iron skillet with non stick cooking spray and set aside till needed. Some of the ingredients used to make the bread loaf.
• 2. Sift flour into a large bowl then make a well in the center of it adding the salt, sugar & baking soda.
• 3. Then add the horseradish chopped green onion tops, granulated garlic, egg and buttermilk.
• 4. Then with a spoon or by hand gradually begin to blend the spices into the flour mixture, with the wet ingredients until the dough comes together.
• 5. Dough may tend to be a little sticky. Add enough extra flour just until it holds together. Then shape into desired shape and place on baking pan or in skillet. I chose to make it like a loaf this time. With a serrated knife make a long X across bread about 1 1/2 inches deep so that the steam can escape as the bread cooks.
• 6. Bake in preheated 450 degrees F oven for 15 minutes then REDUCE THE TEMPERATURE TO 400 DEGREES AND CONTINUE TO BAKE FOR AN ADDITIONAL 30 MINUTES OR UNTIL BREAD SOUNDS HALLOW WHEN TAPPED ON THE BOTTOM.
• 7. Remove from oven and spray with butter flavored cooking spray or brush top with softened butter if desired. I find it much easier to slice bread using an electric knife. Add softened butter while bread is warm if desired.

Steps:

• Preheat the oven to 350 degrees. Spread the bread crumbs on a baking sheet and bake until dry and toasted, 5 to 10 minutes. Melt the butter in a small, heavy skillet set over medium heat and add the bread crumbs, horseradish, and mustard. Stir until the crumbs are well coated and golden brown, about 10 minutes. Season to taste with salt and pepper and set aside.
• Season the steaks generously on both sides with salt and pepper. In a heavy skillet large enough to hold the steaks without crowding, heat the oil over high heat. When very hot, add the steaks and brown them for 1 minute on each side. Reduce the heat to medium high and cook for 3 to 4 minutes more per side for rare to medium rare (internal temperature of 120 to 135 degrees). Transfer the steaks to a platter and cover them loosely with foil.
• Pour off all but 1 tablespoon of the fat in the skillet and add the onion and garlic. Cook over medium heat until soft, about 5 minutes, stirring occasionally. Pour in the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Continue to cook until the liquid is reduced and syrupy and season to taste with salt and pepper. Spoon the onion mixture around the steaks on the platter, sprinkle the steaks with the bread crumbs and serve.

Steps:

• In a small heavy skillet cook the bread crumbs, the horseradish, and the mustard with salt and pepper to taste in the butter over moderate heat, stirring, until the crumbs are golden brown and transfer the horseradish crumbs to a bowl.
• Wipe the skillet clean, in it heat the oil over moderately high heat until it is hot but not smoking, and in it sauté the filets, patted dry and seasoned with salt and pepper, for 1 minute on each side. Reduce the heat to moderately low and cook the filets for 5 minutes more on each side for medium-rare meat. Transfer the filets to plates and pour off the fat from the skillet. In the skillet cook the onion over moderate heat, stirring, until it is golden, add the wine, and boil the mixture, scraping up the brown bits, until the liquid is reduced to a glaze. Spoon the onion mixture over the filets and top the filets with the horseradish crumbs.