SERVES 4

For the Steaks
½ cup prepared horseradish
1/4 cup spicy brown mustard
3 tablespoons minced garlic
2 tablespoons olive oil
2 tablespoons cracked black pepper
4 6-ounce filets mignons
Coarse sea salt or smoked salt
3/4 cup panko breadcrumbs
1 tablespoon canola oil

For the Portobellos
2 tablespoons unsalted butter
4 Portobello mushroom caps, cut into ¼-inch-thick slices
1 teaspoon salt
1 teaspoon cracked pepper
1 tablespoon minced garlic
1/2 cup red wine
1/4 cup beef broth
1 tablespoon sherry vinegar
1 tablespoon chopped fresh thyme

To cook the steaks, preheat the oven to 4OO degrees. In a medium bowl, whisk together the horseradish, mustard, garlic, olive oil and pepper.

Season the steaks with salt and more pepper. Coat both sides with the mustard mixture.

Dip the steaks in the panko breadcrumbs to coat on both sides.

In a large skillet, heat the canola ail over medium-high heat and sear the steaks for 2 minutes on each side. Lift the steaks from the skillet and set aside on a rack set in a baking pan.

To cook the Portobello mushrooms, drain any excess oil from the skillet and thenmelt the butter over medium-high heat. Add the mushrooms to the skillet and season with the salt and pepper. Cook stirring, until the mushrooms soften and color slightly, 3 to 4 minutes. Add the garlic to the pan and stir into the butter and exuded juices from the mushrooms. Add the wine and broth, stir, and cook for about 3 minutes to reduce slightly. Spoon the sauce over the mushrooms to coat them. Stir in the vinegar and thyme.

Meanwhile, cook the steaks in the oven for about 5 minutes for medium-rare or until cooked to the desired doneness and the breading has browned. Let the steaks rest for about 5 minutes, then serve wiht the mushrooms spooned over them, alongside the Cheesy Potatoes with Bacon and Oregano.

Cheesy Potatoes with Bacon and Oregano Serves 8 to 10

3 quarts canola oil
2 pounds fingerling potatoes, quartered or halved into even size pieces about the size of walnuts
10 slices bacon, cooked until crispy, then crumbled
1 cup shredded cheddar cheese
1 cup shredded Gouda cheese
1 1/2 cups barbecue sauce
2 teaspoons fresh oregano leaves, chopped
1 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees. Grease a 9 inch square glass baking dish.

In a large, heavy pot, heat the oil oven high heat until a deep fat thermometer reaches a temperature of 375 degrees. Using a slotted spoon or tongs, and without crowding the pot, submerge the potatoes in the oil and fry until they’re golden brown, 4 to 6 minutes. Lift the potatoes from the oil and drain on paper towels. Lift the potatoes from the oil and drain on paper towels. Let the oil return to only 350 degrees between batches.

In a large bowl, mix together the bacon, cheeses, barbecue sauce, oregano and pepper. Add the potatoes and stir until incorporated. Transfer the mixture to the prepared dish and bake for 15 minutes or until hot and bubbling. Serve hot.

Recipe by Aaron McCargo, Jr., Annual 2011, Fall, Page 30 & 31

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