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Peppered Filets with Horseradish Cream Sauce

 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 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Peppered Filets with Horseradish Cream Sauce (continued)

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.