Pascalpro Posted April 15, 2017 Report Share Posted April 15, 2017 Here is our smoked reverse sear Easter filet mignon...hummm. Happy Easter!! Envoyé de mon iPhone en utilisant Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 16, 2017 Report Share Posted April 16, 2017 Your steak cook looks deeeeeeeeeeeelicious. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 16, 2017 Report Share Posted April 16, 2017 Filet with Bearnaise sauce - not exactly traditional Easter fare, but I'm good with it! Looks excellent. 1 Quote Link to comment Share on other sites More sharing options...
Pascalpro Posted April 16, 2017 Author Report Share Posted April 16, 2017 Hey Tony! No Bearnaise here! It's a Three hots horseradish sauce from Steven Raichlen;-)Envoyé de mon iPhone en utilisant Tapatalk Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 16, 2017 Report Share Posted April 16, 2017 Steaks look great! Horseradish sauce oh boy I love that. Any chance you could post the receipt? Quote Link to comment Share on other sites More sharing options...
Pascalpro Posted April 16, 2017 Author Report Share Posted April 16, 2017 22 minutes ago, Bruce Pearson said: Steaks look great! Horseradish sauce oh boy I love that. Any chance you could post the receipt? Here you go my friend!, I dialled down on the cream and used 15%... Three Hots Horseradish Sauce Recipe from Steven Raichlen's Project Smoke This cream sauce owes its firepower to horseradish, mustard, and hot sauce. The whipped cream gives the sauce an airy consistency—you’ll like the way it melts into the hot meat. ½ cup mayonnaise, preferably Hellmann’s or Best Foods ½ cup prepared undrained horseradish or finely and freshly grated horseradish root 1 tablespoon Dijon mustard 1 teaspoon hot sauce (use your favorite; optional) 1 cup heavy (whipping) cream Coarse salt (sea or kosher) and freshly ground black pepper Step 1: Place the mayonnaise, horseradish, mustard, and hot sauce, if using, in a large bowl and whisk to mix. Step 2: Beat the cream to soft peaks in a chilled metal bowl using a stand or handheld mixer. Fold the whipped cream into the mayonnaise mixture. Gently stir in salt and pepper to taste. You can make and refrigerate the sauce up to an hour before serving. http://barbecuebible.com/recipe/three-hots-horseradish-sauce/ 3 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 16, 2017 Report Share Posted April 16, 2017 Thank you I'll try it sounds good 1 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted April 16, 2017 Report Share Posted April 16, 2017 Now that is how you have a Happy Easter that looks delicious 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 17, 2017 Report Share Posted April 17, 2017 Interesting sauce, for sure, especially the whipped cream part. I've seen a similar version of just the horseradish in whipped cream for prime rib before. Quote Link to comment Share on other sites More sharing options...
churchi Posted April 17, 2017 Report Share Posted April 17, 2017 Wow mate, that looks incredible? you cant beat a good steak cook up on the KK. Nicely done. Quote Link to comment Share on other sites More sharing options...
Paul Posted April 19, 2017 Report Share Posted April 19, 2017 That three hots sounds delicious. Quote Link to comment Share on other sites More sharing options...
