Filet Mignon with Red Wine-Horseradish Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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From the Snake River Grill in Jackson, Wyoming. Ingredients:
1 tablespoon butter |
1 cup chopped shallots |
1 teaspoon crushed black peppercorns |
2 fresh thyme sprigs or 1/2 teaspoon dried |
2 cups dry red wine |
1/2 cup whipping cream |
1 tablespoon prepared white horseradish |
4 6 to 8-ounce filet mignon steaks (about 1 inch thick) |
Directions:
1. Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots, peppercorns and thyme and sauté mixture until shallots are tender, about 5 minutes. Add 2 cups red wine. Increase heat and boil until liquid is reduced to 1 cup, about 20 minutes. Strain sauce and return to same saucepan. Add 1/2 cup whipping cream and boil until reduced to sauce consistency, about 7 minutes. Stir in horseradish. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)
2. Prepare barbecue (medium-high heat) or preheat broiler. Season steaks generously with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare.
3. Transfer steaks to plates. Spoon horseradish sauce around and serve.
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