Peppered Filets with Horseradish Cream Sauce |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This beef tenderloin recipe is a family favorite that's quick and always satisfying. The creamy sauce has the perfect balance of horseradish and mustard.Marie Rizzio, Interlochen, Michigan Ingredients:
4 beef tenderloin steaks (6 ounces each) |
1 tablespoon plus 1/8 teaspoon coarsely ground pepper, divided |
3/4 teaspoon salt, divided |
5 tablespoons butter, divided |
2 teaspoons king arthur unbleached all-purpose flour |
2/3 cup heavy whipping cream |
2 tablespoons horseradish |
1 teaspoon dijon mustard |
Directions:
1. Sprinkle steaks with 1 tablespoon pepper and 1/2 teaspoon salt. In a large skillet over medium heat, cook steaks in 1 tablespoon butter for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
2. Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour and remaining salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in horseradish and mustard. Serve with steaks. Yield: 4 servings.
|
|