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Steak with parmesan crust and potato puree

Inglehoffer Mustard Parmesan Crusted Filet Mignon & Horseradish Potato Puree

Ingredients

  • 2 filet mignon steaks
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • Salt and pepper to taste
  • High-heat oil for cooking

Crust

Horseradish Potato Puree

  • 4 Yukon gold potatoes, peeled and quartered
  • 1 cup whole milk
  • 3 tbsp melted butter
  • 1/2 cup parmesan, grated
  • 1 tbsp Inglehoffer Extra Hot Horseradish
  • Salt and pepper to taste

Instructions

  1. Remove the filets from the ‘fridge at least 30 minutes prior to cooking to allow them to come to room temperature. Combine the garlic powder, onion powder, paprika, and salt and pepper and season the filets on all sides.
  2. Meanwhile, combine the crust ingredients to create a clumpy mixture (it should not be liquidy). Set aside.
  3. Meanwhile, add the potatoes to a generously salted pot of boiling water and cook until fork-tender, then drain and place into a mixing bowl. Add half of the milk and melted butter to the potatoes and mix/mash until smooth – adding more milk and butter until the desired consistency is achieved. Add the parmesan, Extra Hot Horseradish, and salt and pepper to taste. Cover and set aside.
  4. Preheat the oven to 400 degrees and heat a cast iron skillet over medium-high heat.
  5. Add 2 tbsp of high-heat oil to the skillet and warm until shimmering. Sear the filets on all sides – about 2 minutes on the top and bottom and 1 minute on each side.
  6. Top the filets with the crust and place the skillet in the oven until the crust is browned – about 5 minutes.
  7. Allow the filets to rest before serving on top of the horseradish puree alongside your favorite veggie or greens.
  8. Enjoy!
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Inglehoffer

You’ll find a lot of cheaper horseradish sauces, but in my opinion Inglehoffer is the best.

- Inglehoffer Fan

Inglehoffer

I have never found a better mustard than this one. I like it far better than Grey Poupon, Stone Ground or any other variation. This is the real deal for mustard and dill flavor. A must have for your homemade deli-delicious sandwiches.

- Inglehoffer Fan

Inglehoffer

I like that the ingredients are pretty natural – water, mustard seed, vinegars, sugar, salt, white wine, garlic and spices, xanthan gum, turmeric, citric acid, artificial and natural flavors and annato. It certainly doesn’t taste artificial, and I like that there aren’t any preservatives in it other than the salt and vinegars.

- Inglehoffer Fan

Inglehoffer

Oh boy, this stuff is great and it’s a game changer. I never knew what I was missing. A friend mentioned this to me and I had to try it and I was not disappointed. I have put it on sandwiches and used it on recipes with chicken. It’s really good I don’t know if I can go back to regular mustard now.

- M. Smith

Inglehoffer

I’ve been looking for a true mustard with a slightly sweet honey flavor that doesn’t override the mustard.

- Inglehoffer Fan

Inglehoffer

I was very hesitant to try this but it is absolutely amazing.

- Melissa S.

Beaver

You have not truly experienced food until you have tried this product.
This is an essential condiment that puts regular mustard to shame. Tell no one that this product exists. If everyone tries it, everyone will want it.
Ssshhhhh!

- The Baked Food

Beaver

If you like heat, you’ll like this.

- Michael Rowe

Beaver

Not for sissies.

- Richard H. Irwin

Beaver

I’ve been using it for years. The perfect level of heat and creaminess, and I store it in the fridge, after opening, upsidedown to keep air out and preserve the heat!

- Jonji