This beef tenderloin recipe is a family favorite that's quick and always satisfying. The creamy sauce has the perfect blend of horseradish and mustard. —Marie Rizzio, Interlochen, Michigan
Peppered Filets with Horseradish Cream Sauce
Peppered Filets with Horseradish Cream Sauce
Prep Time
15 min
Cook Time
10 min
Yield
4 servings
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 135°; medium, 140°; medium-well, 145°).
- 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.
Nutrition Facts
1 each: 525 calories, 39g fat (22g saturated fat), 167mg cholesterol, 589mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 38g protein.
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