Step 1Heat oven to 425°F. Combine 2 tablespoons chives, horseradish and mustard in small bowl. Set aside.
Step 2Place mushrooms in mini food chopper container. Cover and process until finely ground.
Step 3Combine ground mushrooms and pepper, as desired, in small bowl; press evenly onto beef steaks. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Place steaks in skillet; cook 4 to 6 minutes or until surface of beef is browned, turning once. Remove to a rimmed metal baking sheet. Season with salt, as desired. Keep warm.
Step 4Heat remaining 2 tablespoons oil in same skillet. Add bread crumbs; cook and stir 2 to 4 minutes or until crisp and golden brown. Remove from heat; stir in minced thyme.
Step 5Meanwhile spread horseradish mixture over tops of steaks. Top with bread crumbs, pressing gently to adhere. Roast in 425°F oven 9 to 13 minutes for medium rare to medium doneness. Tent loosely with aluminum foil. Let stand 4 minutes.
Step 6Sprinkle steaks with remaining 1 tablespoon chives. Garnish with thyme sprigs, if desired.
Nutrition information per serving: 548 Calories; 288 Calories from fat; 32g Total Fat (8 g Saturated Fat; 18 g Monounsaturated Fat;) 102 mg Cholesterol; 534 mg Sodium; 14 g Total Carbohydrate; 1.7 g Dietary Fiber; 34 g Protein; 3.9 mg Iron; 10.1 mg NE Niacin; 0.7 mg Vitamin B6; 1.8 mcg Vitamin B12; 6.1 mg Zinc; 40 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.