Coulotte Steaks with Wine Braised Onion & Horseradish Breadcrumbs
- Sirloin Top Butt Cap
- Knuckle Cap
- Tri-Tip
- 1/2 c soft breadcrumbs made from day-old bread
- 1 T unsalted butter
- 3 T bottled horseradish, drained
- 2 t dijon mustard
- 1 pn each kosher salt & black pepper
- 2 one-and-a-half-inch-thick coulotte steaks (or hanger tenderloin, filet mignon, or new york strip steaks), 7 to 8 ounces each
- 1 T olive oil
- 1 medium onion, thinly sliced
- 2 t minced garlic
- 3/4 c red wine
- Produce
- Garlic (2 t)
- Onion, medium (1)
- Meat
- Sirloin top butt cap (1)
- Tri-tip (1)
- Condiments
- Dijon mustard (2 t)
- Horseradish, bottled (3 T)
- Cooking & Baking
- Each kosher salt & black pepper (1 pn)
- Olive oil (1 T)
- Bread & Baked Goods
- Breadcrumbs made from day-old bread, soft (1/2 c)
- Dairy
- Butter, unsalted (1 T)
- Beer, Wine & Liquor
- Red wine (3/4 c)
- Other
- Knuckle Cap
- 2 one-and-a-half-inch-thick coulotte steaks (or hanger tenderloin, filet mignon, or new york strip steaks), 7 to 8 ounces each
Preparation
Read recipe preparation on sippitysup.com
Social Stats
37.1Rating
1-100
1-100
5Tweets
6Facebook
Shares
Shares
82StumbleUpon
Views
Views
16PinterestPins
Recipe Stats
Published October 9, 2012 (4 months ago).
15 people saved this recipe.
