Ingredients
4 oz beef tenderloin filets, or until 8 oz
¼ cup unsalted butter, at room temperature
3 tbsp breadcrumbs
1 tbsp horseradish
1 tsp salt, plus more to season
½ tsp dried thyme
¼ tsp ground black pepper, plus more to season
⅛ tsp chili flakes
cooking spray
salt and ground black pepper
3 oz mashed potatoes, per serving
2 oz mixed vegetables, per serving
Preparation
Combine all ingredients, except the filets, into a medium bowl. Stir to create the crumb crust. Set aside.
Preheat the grill to high heat and grease with cooking spray. Preheat the oven at the same time to its highest temperature setting.
Season filets with salt and pepper, then grill until roughly 5 minutes away from your preferred doneness.
Top each filet with the prepared crumb crust.
Place filets under the broiler and cook until the crust begins to bubble.
Serve immediately with your potatoes and vegetables.
