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
For Serving:
3 oz mashed potatoes, per serving
2 oz mixed vegetables, per serving
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.
Sugar: 1g
:
Calcium: 34mg
Calories: 296kcal
Carbohydrates: 25g
Cholesterol: 50mg
Fat: 18g
Fiber: 3g
Iron: 2mg
Monounsaturated Fat: 6g
Polyunsaturated Fat: 1g
Potassium: 381mg
Protein: 9g
Saturated Fat: 10g
Sodium: 697mg
Trans Fat: 1g
Vitamin A: 1101IU
Vitamin C: 20mg
