ROSEMARY BISCUITS WITH HORSERADISH FILET
Steps:
- Instructions: For the horseradish cream: Combine ingredients in a small bowl, cover and refrigerate until ready to use. For the rosemary biscuits: Preheat oven to 400 degrees. Dice cold butter, spread on a plate and chill in the freezer for 15 minutes. Combine flour, salt, baking powder, sugar and rosemary in food processor and pulse to combine thoroughly. Add cold butter and pulse until butter is the size of small peas. Pulse in milk until the mixture forms a dough. Place the dough on a lightly floured surface. Divide the dough into 4 equal pieces and gently pat each into a round disc 1/2 inch thick. Cut each circle into 6 wedges. Place on a baking sheet and bake until just done and barely golden, 10-12 minutes. Brush each wedge generously with melted butter and let cool. To assemble the sandwiches: Preheat the oven to 375 degrees. Season the meat well with salt and pepper to taste. Heat a heavy-bottomed medium skillet over medium-high heat. When very hot, add enough vegetable oil to coat the bottom. When the oil is hot, add the meat and sear 3-4 minutes on one side. Flip over, place in the oven and roast until the meat reaches 128 degrees in the thickest part, 5-8 minutes. Remove from the oven, tent with foil and rest at least 10 minutes, then slice thinly. Split the biscuits. Spread the top of each with horseradish cream, the place the filet mignon and baby arugula on the bottom and close to form sandwiches. Nutrition Information: Per sandwich: 230 calories, 9 g protein, 19 g carbohydrate, 13 g fat (8 g saturated), 47 mg cholesterol, 189 mg sodium, 1 g fiber.
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Op janu
[email protected]These biscuits are the best I've ever had. I'll definitely be making them again soon.
Miguel Durans
[email protected]I made these biscuits for my family and they loved them. They're definitely a new favorite recipe.
Tristan Sewell
[email protected]These biscuits are so light and fluffy. They're perfect for a special occasion breakfast or brunch.
Nahid Hasan tuhin
[email protected]I'm not usually a fan of horseradish, but I really enjoyed the way it paired with the rosemary biscuits.
Sankar P
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The biscuits are especially delicious.
Elie Saliba
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover horseradish.
Kelseywelsey welsey
[email protected]These biscuits are the perfect addition to any brunch or dinner menu. They're easy to make and always a crowd-pleaser.
Manish Dangi
[email protected]I made these biscuits for a potluck and they were gone in minutes. Everyone loved them!
Randy Hausmann
[email protected]I'm not a big fan of rosemary, so I used thyme instead. The biscuits were still very flavorful.
Hark Tai
[email protected]These biscuits were so good that I ate them all in one sitting. I'll definitely be making them again soon.
Forman Alli
[email protected]I added some grated cheddar cheese to the biscuits and they were even more delicious.
King Rajpoot4
[email protected]I used a store-bought horseradish sauce instead of making my own and it worked just fine.
Cruel_Bacon
[email protected]The horseradish filet was a bit too spicy for my taste, but the biscuits were perfect.
Liam Farrell
[email protected]I'm a beginner cook and this recipe was easy to follow. I was able to make the dish without any problems.
shehab and karim
[email protected]I made these biscuits for a brunch party and they were a huge hit! Everyone loved the unique flavor combination.
resad hossain
[email protected]This dish was a bit more work than I expected, but it was worth it in the end. The biscuits were especially time-consuming, but they were so light and flaky that I didn't mind.
Aramude Bose
[email protected]I'm not usually a fan of horseradish, but I was pleasantly surprised by how well it paired with the rosemary biscuits. The flavors were balanced and delicious.
Leuel Asnake
[email protected]These rosemary biscuits with horseradish filet were an absolute delight! The biscuits were fluffy and savory, with a hint of rosemary that perfectly complemented the tangy horseradish filet. I will definitely be making this recipe again!