Seared Fish Steaks With Horseradish Butter Recipes

FILET OF BEEF STEAKS WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Season meat with salt and pepper. Heat a large nonstick skillet with oven safe handle over high heat. If you have a rubber handled pan, wrap the handle twice with tin foil for baking.
• Sear meat in the very hot nonstick skillet to caramelize the beef, 3 minutes on each side. Transfer to oven and cook 8 to 15 minutes longer for medium rare to well done meat.
• In a medium saucepan over medium heat melt 2 tablespoons butter. Combine melted butter with flour and cook a minute longer. Whisk in milk. Thicken milk to gravy consistency, then stir in horseradish, chives and salt and pepper. Transfer sauce to a serving dish.
• Remove meat from oven and transfer to a platter. Return pan to stovetop over moderate heat and deglaze pan with 1/2 cup Madeira or dry sherry. Add remaining tablespoon butter to the pan and pour the drippings over steaks.

SEARED FISH STEAKS WITH HORSERADISH BUTTER

Steps:

• Steaks:
• 1. Set a heavy-bottomed 12-inch skillet over low heat for 5 to 10 minutes, or medium heat for 3 to 4 minutes, while preparing the meal and seasoning the fish steaks. Three to four minutes before searing the fish steaks, turn on the exhaust fan and increase the heat to high.
• 2. Set steaks on a plate, drizzle with oil; turn to coat. Sprinkle with salt and pepper.
• 3. A minute or so after the residual oils in the skillet send up wisps of smoke, put the fish steaks in the pan. Cook over high heat until the steaks develop a thick, rich brown crust, about 3 1/2 to 4 minutes. Turn the steaks and continue to cook over high heat until the other sides develop a thick, rich brown crust and the fish is medium-rare to medium, 3 1/2 to 4 minutes longer. (For medium-well-done fish, turn the heat to low and cook, turning once, for 1 to 2 minutes longer.) Remove to a plate and let stand 5 minutes.
• 4. Serve with lemon wedges, or an uncooked relish or flavored butter. Or make a pan sauce by adding 1/2 cup liquid to the skillet; boil until the liquid is reduced to about 1/4 cup. Tilting the skillet so that the reduced liquid is at one side of the pan, whisk in butter or other enrichments until the sauce is smooth and glossy.
• Butter:
• Mash the horseradish and butter into a paste. Add the vinegar and season to taste with salt and pepper. Smear a tablespoon of flavored butter over each portion and serve immediately.

GRILLED BONELESS SALMON STEAKS WITH HORSERADISH DILL BUTTER

Steps:

• Stir together butter, horseradish, dill, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl with a rubber spatula until combined well. Transfer butter to a sheet of parchment or wax paper and roll into a 1-inch-thick cylinder. Twist ends of parchment to close, then chill until firm, about 20 minutes.
• Prepare grill for direct-heat cooking over medium-hot charcoal.
• Put salmon steaks on a cutting board with tail-like flaps nearest you. Halve 1 steak lengthwise by cutting along each side of large center bone. Remove and discard bones (you will end up with 2 thin pieces of fillet). Flip 1 piece over, turning it so rounded thicker portion is nearest you. Push halves together to create a yin-yang presentation, wrapping tail-like flaps around outside of steak. Wrap a piece of kitchen string around outside of steak, going around once or twice, and tie ends.
• Brush salmon on both sides with oil, then sprinkle with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Oil grill rack, then grill salmon, covered only if using a gas grill, turning over once and if necessary moving to area with no coals underneath to avoid flare-ups, until just cooked through, 6 to 8 minutes total.
• Serve each fish steak topped with a slice of horseradish butter.

SEASONED STEAKS WITH HORSERADISH CREAM

Steps:

• Lightly oil grill rack. Mix salt, garlic powder, parsley flakes, chili powder and pepper. Rub over both sides of steaks., Grill steaks, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small bowl, mix butter, horseradish and garlic until blended; gradually whisk in cream. Serve with steaks.

PAN SEARED STEAK WITH CHIVE-HORSERADISH BUTTER RECIPE - (4.6/5)

Steps:

• 1. Combine first 3 ingredients in a small bowl. Refrigerate 20 minutes or until firm. 2. Sprinkle steaks evenly with salt and pepper. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Divide butter mixture evenly among steaks.

HORSERADISH BUTTER STEAKS

Steps:

• First, make the dressing. Mix the vinegar, shallot, sugar, salt and pepper in a bowl, then whisk in the olive oil. Tear the salad leaves into bite-size pieces and set aside. Now, heat a griddle pan to high.
• Brush the steaks lightly on each side with oil, then season with salt and pepper. Griddle for 2-3 mins on each side, until cooked to your liking. Toss the salad in the dressing. Top each steak with a few slices of Horseradish & chive butter, then serve with the salad.

SEARED TOP ROUND OF BEEF WITH FRESH HORSERADISH SAUCE

Steps:

• Place the meat in a roasting pan, and coat it with the crushed peppercorns. Press the peppercorns to make them adhere. Drizzle the vegetable oil over the steak on both sides. Set aside.
• Put the horseradish, the vinegar and the cream in a saucepan over medium-high heat. Bring to a boil. Remove from heat. Add salt and pepper to taste, cover and set aside.
• Transfer the steak to a pan, preferably cast iron, that has been heated over medium-high heat. Sear for two minutes and flip. Season with salt to taste. Sear for two more minutes and reduce heat to medium. Continue cooking, flipping occasionally, for 15 to 20 minutes depending on degree of doneness desired. When done, transfer the meat to a warm dish, and place two tablespoons of butter over it. Let the meat rest for five minutes.
• Slice the beef crosswise on a wide bias. Serve on warm plates moistened with the pan juices, along with the horeseradish sauce.