Peppered Filets with Horseradish Cream Sauce Recipe

Peppered Filets with Horseradish Cream Sauce Recipe photo by Taste of Home

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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

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Peppered Filets with Horseradish Cream Sauce Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

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 all-purpose flour
2/3 cup heavy whipping cream
2 tablespoons horseradish
1 teaspoon Dijon mustard

Directions

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°).
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.

Nutritional Facts 1 steak with 1/4 cup sauce equals 525 calories, 39 g fat (22 g saturated fat), 167 mg cholesterol, 589 mg sodium, 4 g carbohydrate, trace fiber, 38 g protein.

Originally published as Peppered Filets with Horseradish Cream Sauce in Country Woman December/January 2011, p36