Ingredients:
1/2 cup prepared non-creamy horseradish
1/4 cup creole mustard
10 -12 cloves garlic, peeled,finely chopped
2 tablespoons olive oil
2 tablespoons cracked black pepper
1 (2 lb) filet mignon or 1 (2 lb) rib eye steaks or 1 (2 lb) porterhouse steaks
kosher salt or sea salt
cracked black pepper
Directions:
Whisk the horseradish, mustard, garlic, olive oil and 2 tablespoons pepper in a bowl.
Spread generously over the beef.
Marinate, covered, in the refrigerator for 1 to 2 hours.
Season with kosher salt and pepper.
Place on a grill rack.
Grill over medium hardwood charcoal to 125 degrees on a meat thermometer for rare, 135 degrees for medium or until done to taste.
Let stand for 5 minutes.
Servings: 6-8
Time preparation: 15 min.
Time total: 35 min.