Steak And Pepper Rounds With Rose Horseradish Garlic Creme Sauce


1 tablespoon olive oil
1 whole garlic bulb
1 pound Boneless Beef Rib Steak
1/2 tablespoon Jack Daniels Mustard (or other spicy deli or Dijon mustard)<
2 tablespoons olive oil
1 small or ½ of a large sweet onion (Vidalia if you can get it)
3 roasted red pepper sections (they make great varieties of different peppers in j
2 teaspoons horseradish
1/2 tablespoon tsp. dried basil or 1 fresh
1/2 teaspoon tsp. dried oregano or 1 fresh (fresh oregano is strong so you may want to taste
2 teaspoons fresh lemon juice
2 pinchs of salt
2 pinchs of pepper


Drizzle 1 tbsp. of olive oil over garlic bulb and wrap in aluminum foil.
Roast on a cookie sheet in oven at 400 for approximately 40 minutes. Remove and let cool to touch.
While garlic is roasting marinate steak with next 4 ingredients in a ziplock bag.
Toss to coat and let sit while you slice vegetables.
Heat olive oil in skillet on medium heat.
Slice onion and peppers in 3 inch strips.
Add onion to hot pan and sauté until onions get slightly browned and caramelized for about 20 minutes.
Toss peppers in and cook for another 10 to 15 minutes.
While onions and peppers are cooking place steak on a roasting pan and broil in oven or grill for approximately 5 to 10 minutes per side. Be careful as this steak will be tough if cooked to well done. And it will continue to cook when removed from the heat so under cook it a little to account for this process.
Remove from heat and let rest before cutting.
In a food processor combine marscapone, horseradish, and squeeze out 4 of the roasted garlic cloves. (Store the rest of the bulb in an airtight container in the refrigerator for up to one week)
Pulse a few times to blend.
Add next 6 ingredients and mix well.
Slice French Bread into ½ inch rounds and heat in oven or on grill (grilled bread takes on a very unique sweet smoky flavor) until lightly toasted.
Cut steak into 1/8 to ¼ inch strips.
Smooth sauce over each warm piece of bread.
Top with steak and the onion pepper mixture.
These are appetizer bites but you could transform this into a hungry man’s meal by using a large baguette or sub roll.
Any other variations, suggestions, or comments…please share!


Rose wine and horseradish…Hmm, What food and alcohol pairing pops into your mind when you think of horseradish? Up until 6 months ago I only ate it with ketchup as a dipping sauce for steamed shrimp bathed in beer. But after playing around with its spicy essence I’ve realized the potent power of this root spice to add pizazz to sauces, marinades, and stuffing for beef, poultry, and seafood!

For the full succulent scoop visit


8 servings


Thursday, June 9, 2011 - 7:29pm


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