Photo: Filet of Beef Steaks with Horseradish Sauce Recipe
Ingredients
- 6 (2-inch) beef tenderloin steaks
- Salt and pepper
- 3 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 3 rounded tablespoonfuls prepared horseradish, 1/4 cup
- 2 tablespoons chopped chives, 8 blades
- 1/2 cup Madeira or other dry sherry, optional
Directions
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.
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By masonbridges
on June 17, 2011
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Wow - this was so tasty. I did make a couple changes. I slit the beef tenderloin pieces and stuff some garlic pieces in the beef. I still seasoned like the recipe said and cooked the same way. DELICIOUS. The horseradish sauce was a perfect compliment. The whole thing took no more than half hour total, and it was easy enough to do the sauce and the beef at the same time. Served with mashed potatoes, which I just boiled while cooking the sauce and beef.
By danlpatric
Chicago, IL
on April 10, 2011
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Scrumpdillyicious! I've just found my next recipe to make for guests! This was very tasty and pretty easy. I had to make a couple of substitutions cuz of what I had... I only had two tablespoons of horseradish and no chives so I substituted a heaping tablespoon of minced shallot. And I had no Madeira so I used a half cup of Cabernet Sauvignon instead. It was very good and the sauce was yummy! Served with garlic mashed yukon gold potatoes. I can't wait to try it with the sherry next time.
By msthomaslm_67
Las Vegas, NV
on December 30, 2008
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I was excited about the sauce, however it wasn't as tasty as I thought. The steaks were very good but the sauce had the consistency of oatmeal. I'm glad I tried it.
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