PEPPERED FILETS WITH HORSERADISH CREAM SAUCE

Peppered Filets With Horseradish Cream Sauce image

Provided by Jug OMud

Categories Meat

Time 35m

Yield 4

Number Of Ingredients 8

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4 beef tenderloin steaks (6 oz. each)
1 tablespoon fresh coarse ground black pepper
1/8 teaspoon fresh coarse ground black pepper
3/4 teaspoon salt, divided
2 teaspoons all-purpose flour
2/3 cup heavy whipping cream
2 tablespoons horseradish
1 teaspoon Dijon mustard

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