I used Sirloin too, They were Great! Not too spicy, not too bland. For the first time I ate my steak with no worchestershire sauce.
This was very good!! I also was leary about all the horseradish but it was just right. Good combination for the steak!!!
Rise, I too, like the others was a skeptic because of so much horseradish. But there's just a hint of the flavor when it's done. And the flavor was just perfect. I'm making it a second time tonight for dinner (twice in one week). I just couldn't believe how juicy and tender the steak turned out. Thank you very much for sharing this with the Zaar.
YUM, YUM, YUM, DH and I made these the other night for dinner and DH wants them again tonight. Who would of thought mustard and horseradish together would make such a wonderful taste. Thanks Rise, this will be a big hit here at our house.
Great steak recipe! We used horseradish mustard for a bit of extra kick. :) These were juicy, and flavourful. The use of foil kept the crust just where it should be... wrapped around that juicy little steak. As a note, I should mention that we (being heat-lovers) thought this dish would be a lot more 'in your face'. The flavours seemed to mellow together nicely during a 6-hour marinade. We'll be making this soon, for company.
Only so-so for us. Sorry.
I'm not going to rate this yet because I want to make it again. I think I let it marinate to long, like 23 hours to long. So all the flavors overpowered the steak. So I'll get back to you on this later.
Rise..sorry cant do the dots! This was something to brag about. We used the prepared horseradish, a spicy brown mustard and delmonico steaks. From everyone else's ideas (and a little ingenuity), used a second grill grate covered with foil (with a few holes) to keep the crust from falling off. Just one slot above the heat. They were melt in the mouth tasty! I should give them your address, I'm sure they'd be happy to drive down to TX! Thank you for the wonderful recipe.
What a fantastic combination of flavors. The steaks weren't overpowering but offered a savoring taste to the steaks. I did have some difficulty keeping the crust on so next time I will try the foil boats. A real keeper.
Great recipe! It was the hit of my Labor Day party. Based on comments that the crust fell off, I spread the paste on filet mignon steaks and put them in a veggie grill basket. Worked well. Next time, I'd like to add crushed almonds and put the paste on rack of lamb. I highly recommend this recipe as company fare.