Q: My family would love to have the recipe for the horseradish-encrusted steak at Stoney River Steakhouse. However, if they will not give it to you, any recipe for the horseradish-encrusted part that you believe to be good would be very much appreciated. I would be using it on salmon and steak. Thanks so much for your help.

-- Diane Craycraft, Marietta

A: Steve Hill, managing partner of Stoney River, was happy to share the recipe. Stoney River offers this topping with any steak, but it's most often requested on filet mignon.

The trick when cooking filets is to get even cooking, so choose filets of uniform thickness. Because you want the coating to adhere with minimal flipping, choose steaks that aren't too thick, so the coating doesn't overbrown. Cooking time will vary greatly with the size and thickness of your steaks and the desired doneness.

Your idea to try the horseradish coating on salmon sounds like a good one.

-- Jeanne Besser

MAIN DISH

Horseradish-Encrusted Steaks

Jean Shifrin/AJC

Makes 6 servings

Preparation time: 10 minutes, plus time to cool

Cooking time: 10 minutes

1 cup panko (Japanese bread crumbs; available at Whole Foods and some supermarkets)

1/2 cup grated horseradish (jarred is fine)

1/2 cup (1 stick) butter, melted

1 tablespoon oil

5 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon black pepper

6 (1-inch-thick) filet mignons

1 tablespoon butter

In a bowl, combine panko, horseradish, melted butter, oil, garlic, salt and pepper. Mix until well-combined. Cover and let come to room temperature.

Coat top of each steak with about 1/4 cup horseradish mixture and press to flatten.

In a large sauté pan over medium-high heat, melt 1 tablespoon butter. Place steaks in pan, topping side down, and cook to golden brown, 3 to 5 minutes. Flip and cook second side 3 to 5 minutes, or until cooked to desired doneness (you might need to do this in two batches).

Per serving: 566 calories (percent of calories from fat, 76), 24 grams protein, 10 grams carbohydrates, 1 gram fiber, 48 grams fat, 133 milligrams cholesterol, 375 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can help you get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to: Mail: Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. E-mail: menu@ajc.com. Fax: 404-526-5509.