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Filet of Beef Steaks with Horseradish Sauce

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  • Level: Easy
  • Total: 33 min
  • Prep: 15 min
  • Cook: 18 min
  • Yield: 6 servings
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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


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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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