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.
FILET OF BEEF STEAKS WITH HORSERADISH SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 33m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Season meat with salt and pepper. Heat a large nonstick skillet with oven safe handle over high heat. If you have a rubber handled pan, wrap the handle twice with tin foil for baking.
- Sear meat in the very hot nonstick skillet to caramelize the beef, 3 minutes on each side. Transfer to oven and cook 8 to 15 minutes longer for medium rare to well done meat.
- In a medium saucepan over medium heat melt 2 tablespoons butter. Combine melted butter with flour and cook a minute longer. Whisk in milk. Thicken milk to gravy consistency, then stir in horseradish, chives and salt and pepper. Transfer sauce to a serving dish.
- Remove meat from oven and transfer to a platter. Return pan to stovetop over moderate heat and deglaze pan with 1/2 cup Madeira or dry sherry. Add remaining tablespoon butter to the pan and pour the drippings over steaks.
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
PEPPERED FILETS WITH HORSERADISH CREAM SAUCE
Make and share this Peppered Filets With Horseradish Cream Sauce recipe from Food.com.
Provided by Jug OMud
Categories Meat
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Sprinkle steaks with 1 Tbs pepper & 1/2 tsp salt. In a large skillet over medium heat, cook steaks in 1 Tbs butter for 4-5 minutes on each side, or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145*F, medium 160*F, well-done 170*F).
- Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour and the remaining salt & pepper until smooth; gradually add cream. Bring to a boil; cook & stir for 1-2 minutes or until thickened. Stir in horseradish & Dijon mustard. Serve with steaks.
Nutrition Facts : Calories 555.5, Fat 44.6, SaturatedFat 21.2, Cholesterol 193.8, Sodium 571.2, Carbohydrate 4.1, Fiber 0.8, Sugar 0.7, Protein 33.4
PEPPER-CRUSTED STEAK WITH HORSERADISH CREAM ON GRILLED GARLIC CROSTINI
Provided by Serena Bass
Categories Beef Broil Marinate Cocktail Party Quick & Easy Fall Spring Grill/Barbecue
Yield Makes 20 hors d'oeuvres, with leftovers for delicious sandwiches
Number Of Ingredients 10
Steps:
- Combine the garlic, hot red pepper flakes, peppercorns, rosemary, and olive oil in a Zip-loc bag. Add the beef, coating it with the marinade. Squeeze all the air out of the bag so the beef is enveloped by the marinade, and refrigerate for at least 6 hours, or overnight.
- Preheat the grill or broiler for 15 to 20 minutes. Sprinkle the steak with the salt and grill or broil to rare or medium rare, depending on your preference.
- The cooking time will depend on the thickness and temperature of the beef, so push at the steak with your finger, and if it still feels totally raw in the middle, give it a little longer.
- This is one of the things that cooks just need to intuit and learn to read the silent signs. Better under than overcooked, so check often, and if your finger defeats you, cut the steak with a knife and have a look. Let the steak rest for at least an hour, to get the juices back into the meat, then cut into short, very thin slices. (The best knife for slicing is a bread knife with wavy rather than pointed teeth, which cuts through beef amazingly well.) Serve on Grilled Garlic Crostini.
- Arrange a few shaved slices of beef on each piece of bread, top with a pungent dot of Horseradish Cream, scatter with minced Italian parsley, and dust on a little kosher salt.
FILET MIGNON WITH RED WINE-HORSERADISH SAUCE
Categories Beef Broil Valentine's Day Horseradish Summer Grill Grill/Barbecue Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- 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.)
- 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.
- Transfer steaks to plates. Spoon horseradish sauce around and serve.
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- In a small bowl, whisk together creme fraiche, 1/2 teaspoon salt, 2 tablespoons olive oil, 1 teaspoon of horseradish, dijon, 1/4 teaspoon pepper and garlic. Taste and add additional horseradish if desired. Transfer to a jar and refrigerate until needed. Horseradish cream may keep for up to three days.
- Rub the beef filet all over with olive oil. Sprinkle all over with remaining 1 1/2 teaspoons of salt and 3/4 teaspoon black pepper. Heat a large cast iron skillet on high until nearly smoking. Sear the beef filet all over until it gets a nice brown crust. It should take a about a minute per side.
- Slide the skillet into the oven and roast the beef for about about 10 – 12 minutes. Start checking after 5 minutes with a probe meat thermometer. Remove from oven when the thermometer reads 130F. This may seem low, but the beef will keep cooking as it cools. Do not over cook!
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- Place steaks on a broiler pan coated with cooking spray; broil 6 minutes. Turn steaks over. Broil 5 minutes or until desired degree of doneness. Serve immediately with horseradish mixture.
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