Peppered Filets with Horseradish Cream Sauce

Name: Peppered Filets with Horseradish Cream Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 beef tenderloin steaks (6 ounces each); 1 tablespoon plus 1/8 teaspoon coarsely ground pepper, divided; 3/4 teaspoon salt, divided; 5 tablespoons butter, divided; 2 teaspoons all-purpose flour; 2/3 cup heavy whipping cream; 2 tablespoons horseradish; 1 teaspoon Dijon mustard

Total Time Prep/Total Time: 25 min.

Yield 4 servings

Contest Winner

Test Kitchen Approved

This beef tenderloin recipe is a family favorite that's quick and always satisfying. The creamy sauce has the perfect blend of horseradish and mustard. —Marie Rizzio, Interlochen, Michigan

Ingredients

4 beef tenderloin steaks (6 ounces each)
1 tablespoon plus 1/8 teaspoon coarsely ground pepper, divided
3/4 teaspoon salt, divided
5 tablespoons butter, divided
2 teaspoons all-purpose flour
2/3 cup heavy whipping cream
2 tablespoons horseradish
1 teaspoon Dijon mustard

Directions

Sprinkle steaks with 1 tablespoon pepper and 1/2 teaspoon salt. In a large skillet over medium heat, cook steaks in 1 tablespoon butter for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour and remaining salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in horseradish and mustard. Serve with steaks.

Nutrition Facts

1 each: 525 calories, 39g fat (22g saturated fat), 167mg cholesterol, 589mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 38g protein.

This beef tenderloin recipe is a family favorite that's quick and always satisfying. The creamy sauce has the perfect blend of horseradish and mustard. —Marie Rizzio, Interlochen, Michigan

Recipe Creator