Eating healthy? You don't have to restrict yourself to chicken. These Australian grass-fed horseradish crusted filet steaks are lean and full of essential nutrients.
Prep: 35 mins
Cook: 10 mins
Yields: 4 servings
4 6-8-ounce Australian grass-fed beef tenderloin filet steaks
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/4 cup horseradish, fresh or prepared
8 cloves garlic
2 tablespoons fresh thyme leaves
2 tablespoons fresh rosemary leaves
2 tablespoons fresh parsley leaves
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon sugar*
3 tablespoons salted butter, softened
1/4 teaspoon garlic powder
1Rub the filets with 2 tablespoons olive oil, salt and pepper.
2In a food chopper, combine the horseradish, garlic and herbs. Pulse to coarsely chop all of the ingredients. Add 1 tablespoon olive oil, red wine vinegar, Worcestershire sauce and sugar, and pulse to combine.
3Spread the mixture onto the edges of each filet, and let rest on the counter for 30-60 minutes.
4Heat the grill to high. Brush the grates with oil. Grill the filet steaks for 4 minutes. Rotate 1/4 turn to create grill marks. Grill 2 more minutes. Flip grill 4 more minutes for medium-rare or longer for more well done.
5While the steaks are cooking, combine the butter and garlic powder. Add 1/4 of the butter onto each filet in the final minute. Let rest 10 minutes and serve.
Australian grass-fed beef is leaner than beef finished with corn or grain. Be sure to grease your grill grate so the meat doesn't stick. You can use a paper towel with oil or Pam grill spray.
Cooking filet steaks to a medium-rare temp guarantees a tender bite. To test your meat temp, use a thermometer. 135 is rare. 170 is well done.
Grass-fed beef tastes slightly different from corn-fed beef. It tastes a little brighter and earthier. It's preferred by those following the paleo diet. *Omit the sugar in this recipe if you're eating paleo
I always grill steaks on my Grill Grates. It elevates them from the heat and prevents flare-ups, plus it makes beautiful grill marks.