Horseradish Crusted Cube Steak

Beef cube steak seasoned with horseradish, garlic and mustard rub with creamy mushroom sauce served with mashed potatoes.

By: Aaron McCargo Jr., Celebrity Chef

Prep Time: 6 hours 45 minutes
Cook Time: 35 minutes

RECIPE
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Servings:

Yield: 4 servings

Ingredients:

4 horseradish crusted cubed steak
2 cups cilantro mashed potatoes
1 cup mushroom sauce

Cilantro Mashed Potatoes
1 tablespoon lemon juice
1 pound Yukon gold potatoes, peeled, diced 1/2 inch
2 tablespoons heavy whipping cream
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon cilantro leaves, minced

Steak Mustard Rub
1 tablespoon prepared horseradish
2 tablespoons spicy brown mustard
2 tablespoons garlic, minced
2 1/2 teaspoons olive oil
2 1/2 teaspoons ground black pepper

Horseradish Crusted Cube Steak
1/2 cup steak mustard rub
4 (5 ounce ) beef cube steaks
2 cups Japanese bread crumbs (panko)
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt

Mushroom Sauce
1/3 cup beef stock
2 teaspoons butter
1/2 cup shitake mushrooms, sliced 1/4 inch
1/2 cup cremini mushrooms, sliced 1/4 inch
2 1/2 teaspoons garlic, minced
2 1/2 tablespoons red wine
2 teaspoons sherry wine vinegar
2 teaspoons thyme leaves, chopped
2 teaspoons butter

Allergens:

Gluten, Milk, Mustard, Soy, Wheat

Nutritional Information

Directions:

Cilantro Mashed Potatoes: In a large pot, bring water to a boil. Add potatoes and boil until tender. Remove potatoes from heat. Drain well. Place cooked potatoes in a mixing bowl. Add cream, butter, lemon juice, salt, pepper and cilantro. Mix slowly to break up potatoes. Beat until smooth.
Steak Mustard Rub: In a small bowl combine all ingredients. Mix until well blended.
Herb Crusted Cube Steak: Place cube steaks in a shallow pan. Evenly coat both sides of steaks with steak mustard rub. Refrigerate to marinate for 6 hours. Discard excess marinade. Place panko bread crumbs in a small bowl. Evenly coat both sides of steaks. Heat deep fat fryer to 325 degrees F. Add steak, cook for 8 to 10 minutes.
Mushroom Sauce: Heat sauté pan over medium heat. Stir in first listed butter until melted. Add shitake mushrooms and cremini mushrooms. Saute for 10 minutes until soft. Add garlic, sauté for 3 minutes. Add red wine, sherry vinegar and beef stock. Increase heat to medium high. Reduce stock by one third. Add second listed butter and thyme, stir until well blended.
For Service: Place 1/2 cup cilantro mashed potatoes on plate, place 1/4 cup mushroom sauce next to the mashed potatoes. Top mashed potatoes and mushroom sauce with 1 horseradish crusted cube steak.