30 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

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.

10 people found this helpful. Was it helpful to you? [Yes] [No]
Tara May 21, 2002

This was very good!! I also was leary about all the horseradish but it was just right. Good combination for the steak!!!

10 people found this helpful. Was it helpful to you? [Yes] [No]
Shari2 May 21, 2002

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.

7 people found this helpful. Was it helpful to you? [Yes] [No]
Donna in Michigan July 28, 2002

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.

6 people found this helpful. Was it helpful to you? [Yes] [No]
Dana-MMH June 12, 2002

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.

5 people found this helpful. Was it helpful to you? [Yes] [No]
s'kat March 31, 2003

Only so-so for us. Sorry.

5 people found this helpful. Was it helpful to you? [Yes] [No]
Clifford Boren September 29, 2002

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.

5 people found this helpful. Was it helpful to you? [Yes] [No]
Charlotte J August 19, 2002

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.

5 people found this helpful. Was it helpful to you? [Yes] [No]
Tinks August 13, 2002

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.

5 people found this helpful. Was it helpful to you? [Yes] [No]
Audrey M June 20, 2002

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.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Ginny233 September 03, 2003
Garlic & Horseradish Crusted Steaks