Horseradish Crust

½ pound unsalted butter

2½ tablespoons fresh horseradish, grated

2 tablespoons prepared horseradish

½ teaspoon fresh lemon juice

½ teaspoon kosher salt

½ teaspoon parsley, chopped

½ cup panko (Japanese breadcrumbs)

1 sheet parchment paper

Soften butter in mixer. Peel and grate horseradish. Add all ingredients except bread crumbs and mix until blended. Add bread crumbs slowly, as depending on humidity, amount needed may vary. The mixture is done when it starts to pull away from the bowl at low speed. Place mixture on the parchment paper and roll up. Store for up to 6 months in freezer.

Chef Scott "Randy" Mattson, Lawry's The Prime Rib, Chicago