Pepper-Seared Beef Tenderloin with Horseradish Cream Sauce
4, 6-oz beef tenderloin filets
3/4 tsp kosher salt, divided
1 Tbs cracked black pepper
1/2 cup unsalted butter, divided
2 tsp flour
1/4 tsp black pepper
2/3 cup heavy cream
2 Tbs Fresh Horseradish Sauce or jarred grated horseradish
1 tsp Dijon mustard
Sprinkle beef filets evenly with 1/2 tsp kosher salt. Press cracked pepper into all sides.
Heat a large iron skillet over medium-high heat. Add 1/4 cup butter and as soon as it is melted add the beef filets. Cook for 2 - 4 minutes on each side, until desired doneness. (2 minutes for rare, 4 minutes for medium.)
Remove filets from pan to rest, and tent with foil.
Melt the remaining 1/4 cup of butter in the pan and whisk in the flour, 1/4 tsp salt and 1/4 tsp pepper. Cook for 1 minute. Lower heat to medium-low and add cream. Cook, stirring constantly until sauce is thickened and hot. Stir in horseradish and mustard. Spoon sauce over beef filets and serve.
3/4 tsp kosher salt, divided
1 Tbs cracked black pepper
1/2 cup unsalted butter, divided
2 tsp flour
1/4 tsp black pepper
2/3 cup heavy cream
2 Tbs Fresh Horseradish Sauce or jarred grated horseradish
1 tsp Dijon mustard
Sprinkle beef filets evenly with 1/2 tsp kosher salt. Press cracked pepper into all sides.
Heat a large iron skillet over medium-high heat. Add 1/4 cup butter and as soon as it is melted add the beef filets. Cook for 2 - 4 minutes on each side, until desired doneness. (2 minutes for rare, 4 minutes for medium.)
Remove filets from pan to rest, and tent with foil.
Melt the remaining 1/4 cup of butter in the pan and whisk in the flour, 1/4 tsp salt and 1/4 tsp pepper. Cook for 1 minute. Lower heat to medium-low and add cream. Cook, stirring constantly until sauce is thickened and hot. Stir in horseradish and mustard. Spoon sauce over beef filets and serve.
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