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1
Preheat the oven to 400 degrees F.
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2
Whisk together horseradish, mustard, garlic, 2 tablespoons black pepper, and 1/4 cup of olive oil in a small bowl.
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3
Stir in the panko bread crumbs and set aside.
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4
Season the steaks on both sides with coarse sea salt and black pepper.
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5
Brush the horseradish bread crumb mixture on 1 side of the sirloin steaks.
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6
In a large saute pan over medium-high heat, add 2 tablespoons of oil and 2 tablespoons of butter.
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7
Sear the steaks for 2 minutes, then turn over and cook for an additional 2 minutes.
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8
Remove the steaks to a quarter sheet tray with a rack.
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9
Drain the excess oil from the saute pan.
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10
Put the steaks in the oven and cook until the breading browns, about 15 to 20 minutes.
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11
Remove from the oven and let rest.
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12
Portobellos:
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13
In the same pan that the steaks were seared, add 2 tablespoons of the butter and the thyme.
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14
Turn the heat to high and add the portobello mushrooms.
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15
Add the salt and pepper and cook until the mushrooms are soft and slightly colored, about 3 to 4 minutes.
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16
Stir in a splash of red wine, the beef broth, and a splash of sherry vinegar.
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17
Reduce until the liquid just coats the mushrooms.
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18
Stir in the remaining 2 tablespoons of butter to give the mushrooms a creamier consistency.
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19
Arrange the steaks on serving plates and top with the mushrooms.
