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Peppered Filets with Horseradish Cream Sauce
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
4 Servings
Prep/Total Time: 25 min.
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.
© Taste of Home 2013
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Peppered Filets with Horseradish Cream Sauce
(continued)
Nutrition 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.
© Taste of Home 2013