Yield: Serves 8
Chef: Brian Streeter
Preheat oven 400˚F. Season meat on both sides with salt and pepper. Heat a large, heavy bottom skillet over high heat. Add the vegetable oil to the pan. Set the filets in the pan and sear on both sides for 2-3 minutes until the meat is nicely browned. Remove to sheet pan fitted with a wire rack.
To make the bacon-horseradish crust, add the chopped bacon to the bowl of a food processor. Run the food processor until the bacon is a course puree, stopping to scrape the sides down as needed. Add the grated horseradish, green onions, parsley, red wine vinegar and salt and pulse until well mixed. Add the panko and pulse until just mixed. Place an equal amount of the bacon-horseradish mixture on top of each filet and return to the sheet pan with the wire rack. Place in the center of the oven and cook to desired doneness and the topping begins to brown slightly, approximately 5-7 minutes for medium rare. If needed, turn oven up to broil and move tray to top rack of the oven. Broil until nicely browned. Serve immediately.
Enjoy with a glass of Cakebread Cellars Benchland Select Cabernet Sauvignon.
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