Pepper-Seared Beef Tenderloin with Horseradish Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Top pan-seared beef tenderloin fillets with a homsemade horseradish cream sauce for classic steakhouse flavor in the comfort of your own kitchen. Ingredients:
4 (6-ounce) beef tenderloin fillets |
3/4 teaspoon salt, divided |
1 tablespoon cracked pepper |
1/2 cup butter or margarine, divided |
2 teaspoons flour |
1/4 teaspoon ground pepper |
2/3 cup whipping cream |
2 tablespoons prepared horseradish |
1 teaspoon dijon mustard |
Directions:
1. Sprinkle fillets evenly with 1/2 teaspoon salt; press cracked pepper into all sides of fillets.
2. Melt 1/4 cup butter in a large heavy skillet over medium-high heat; add beef, and cook for 3 to 4 minutes on each side or until beef is desired degree of doneness.
3. Melt remaining 1/4 cup butter in a saucepan over medium heat. Whisk in flour, remaining 1/4 teaspoon salt, and ground pepper until blended; cook, whisking constantly, 1 minute. Add cream, and cook, whisking constantly, 1 minute or until thickened and bubbly. Stir in horseradish and mustard. Drizzle over fillets.
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