Reviewed: Nov. 23, 2008

The flavors blended well together. I did add about a tsp of dijon mustard to the mayo mixture. The beef was done to perfection and crackers added a nice crunch. I would season the beef with more pepper next time prior to the first broil.

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Reviewer:

Bonnie Duarte

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Candia, New Hampshire, USA

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Reviewed: Jan. 4, 2008

This was so good. I have alot of Moose meat, so I used a Moose Tenderloin. I added garlic to the steak along with the pepper. I also didn't have regular horseradish so I used the Kraft Creamy Horseradish Sauce instead of Mayo and Horseradish. I was delishious. I think maybe next time I will use Ritz Crackers instead of Saltine Crackers. Other than that this is a top notch recipe....Thanks

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Reviewer:

Lori

Cooking Level: Expert

Home Town: Antioch, California, USA

Living In: North Pole, Alaska, USA

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Reviewed: Jul. 21, 2007

This was great! The flavours went together perfectly. To cut back on time, I cooked the tenderloin steaks on my GeorgeForeman grill for about 3 minutes, then under the broiler for 5 minutes. The crumb-paste topping was a little crispy and golden on top, but still creamy on the inside. My steaks were so juicy and perfectly medium-rare. This is a great way of having the horseradish flavour without all the heat. It was excellent, delicious, fast and easy. I will definitely be making this again!

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