HORSERADISH SAUCE FOR FILET MIGNON
I got this recipe out of Wine Enthusiast Magazine. This horseradish sauce is a delicious addition to Filet Mignon. Note: Marinate the beef in olive oil mixed with chopped garlic, parsley, rosemary, thyme, salt, pepper and fresh herbs, covered, in the referigerator for a least an hour or overnight. Cut the filet into medallions for serving.
Provided by Sondra Beth
Categories Low Protein
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine the mayonnaise, sour cream, Worcestershire sauce, horseradish, salt and pepper in a small bowl and whisk vigorously for 1 minute, or until the mixture is smooth and well blended.
- Cover and refrigerate until ready to serve. Makes about 2 1/3 cups.
Nutrition Facts : Calories 715.5, Fat 61.8, SaturatedFat 15.9, Cholesterol 67, Sodium 1332.1, Carbohydrate 40.9, Fiber 1.2, Sugar 12.1, Protein 3.9
RED AND BLACK PEPPER CRUSTED FILET MIGNON WITH HONEY-MUSTARD, HORSERADISH, MINT SAUCE AND FRISEE SALAD WITH WARM VINAIGRETTE AND POACHED EGG
Steps:
- Heat oil in a large saute pan over medium high heat. Add the bread cubes and season with salt and pepper. Cook until golden brown and place on a plate lined with paper towels. Heat a medium saute pan over high heat. Add the bacon and cook until golden brown. Remove bacon with a slotted spoon to a plate lined with paper towels. Add the shallots and garlic to the pan and cook until soft. Add the vinegar and cook for 30 seconds. Season with salt and pepper to taste. Place the frisee, croutons, and bacon in a bowl add the vinaigrette and toss to coat. Divide the salad onto 4 plates and top with a poached egg.
- Season filet with salt on both sides. Sprinkle 1 side of each filet with 1/2 teaspoon of the ancho chile powder and 1/2 teaspoon of the coarsely ground black pepper. Heat the olive oil in a large saute pan over high heat until almost smoking. Place the filet, pepper-side down in the pan and saute for 2 to 3 minutes or until a crust forms. Turn the filet over, reduce heat to medium and continue cooking until desired doneness, 2 to 3 minutes for medium-rare. Let rest 2 to 3 minutes before serving, spoon 1 tablespoon of the sauce over each steak.
- Combine all ingredients in a small bowl and season with salt to taste.
FILET MIGNON WITH HORSERADISH DIJON CRUST
Steps:
- Mix horseradish and dijon mustard in a small bowl until well combined and paste-like. Place 1 tablespoon of horseradish/Dijon paste on one side of each steak and spread evenly. Press steak, coated side down in breadcrumbs. Heat 1 tablespoon of butter in saute pan or skillet. Place steak, coating side down first into saute pan and cook until your liking on both sides. Great served on top of garlic mashed potatoes with Bordelaise sauce and simple vegetables such as baby carrots, asparagus, etc.
FILET MIGNON WITH DIJON SAUCE
Make and share this Filet Mignon With Dijon Sauce recipe from Food.com.
Provided by KellyMac6
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season steaks with pepper.
- Heat oil in large skillet on high heat.
- Add steaks, cook 2 to 3 minutes on each side or until browned on both sides.
- Reduce heat to medium.
- Continue to cook 3 to 4 minutes or until medium doneness, turning occasionally.
- Remove steaks from skillet, cover to keep warm.
- Discard drippings from skillet.
- Add onions to skillet, cook and stir until tender.
- Add sherry; stir to loosen browned bits from bottom of skillet.
- Stir in cream and mustard; cook until thickened stirring occasionally.
- Plate filet's and spoon sauce over each filet.
Nutrition Facts : Calories 353.8, Fat 22.7, SaturatedFat 4.7, Cholesterol 20.4, Sodium 4246.9, Carbohydrate 21.7, Fiber 12.4, Sugar 3.7, Protein 16.7
FILETS MIGNONS WITH HORSERADISH CRUMBS
Steps:
- In a small heavy skillet cook the bread crumbs, the horseradish, and the mustard with salt and pepper to taste in the butter over moderate heat, stirring, until the crumbs are golden brown and transfer the horseradish crumbs to a bowl.
- Wipe the skillet clean, in it heat the oil over moderately high heat until it is hot but not smoking, and in it sauté the filets, patted dry and seasoned with salt and pepper, for 1 minute on each side. Reduce the heat to moderately low and cook the filets for 5 minutes more on each side for medium-rare meat. Transfer the filets to plates and pour off the fat from the skillet. In the skillet cook the onion over moderate heat, stirring, until it is golden, add the wine, and boil the mixture, scraping up the brown bits, until the liquid is reduced to a glaze. Spoon the onion mixture over the filets and top the filets with the horseradish crumbs.
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 blend of horseradish and mustard. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- 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 : Calories 525 calories, Fat 39g fat (22g saturated fat), Cholesterol 167mg cholesterol, Sodium 589mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 38g protein.
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