* 4 - 8 oz. shoulder top blade (flat iron) steaks * 3 Tbsp. fresh chives, minced * 2 Tbsp. prepared horseradish * 2 Tbsp. Dijon mustard * 1/2 c. dried porcini mushrooms, finely ground in food processor (see tip at end of print copy) * salt * ground pepper * 4 Tbsp. roasted garlic-flavored oil, divided * 2 c. soft breadcrumbs * 1 Tbsp. fresh thyme, minced * Garnish: fresh thyme sprigs (optional)
What to do:
1. Heat oven to 425°F. Combine 2 Tbsp. each chives, horseradish and mustard in small bowl. Set aside. 2. Combine ground mushrooms and pepper, as desired, in small bowl; press evenly onto beef steaks. Heat 2 Tbsp. oil in large nonstick skillet over medium-high heat. Place steaks in skillet; cook 4-6 min. or until surface of beef is browned, turning once. Remove to a rimmed metal baking sheet. Season with salt, as desired. Keep warm. 3. Heat remaining 2 Tbsp. oil in same skillet. Add bread crumbs; cook and stir 2-4 min. or until crisp and golden brown. Remove from heat; stir in minced thyme. 4. Meanwhile spread horseradish mixture over tops of steaks. Top with bread crumbs, pressing gently to adhere. Roast in 425°F oven 9-13 min. for medium rare to medium doneness. Tent loosely with aluminum foil. Let stand 4 min. 5. Sprinkle steaks with remaining 1 Tbsp. chives. Garnish with thyme sprigs, if desired.
Cook's Tips * Two boneless top loin steaks, cut 1" thick (about 10 oz. each) may be substituted for beef top blade steaks. Roast in 425°F oven 10-14 min. for medium rare to medium doneness.
* A spice grinder, clean coffee grinder or full-sized food processor may also be used to grind mushrooms. However, a full-sized food processor will not grind mushrooms as finely.
* To make soft bread crumbs, place torn bread in food processor or blender container. Cover; pulse on and off, to form crumbs.