Filet of Beef Steaks with Horseradish Sauce
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 553
- Total Fat
- 39
- Saturated Fat
- 18
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 38
- Cholesterol
- 172
- Sodium
- 618
- Total: 33 min
- Prep: 15 min
- Cook: 18 min
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.