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Pepper-Seared Beef Tenderloin with Horseradish Cream Sauce

Yield Makes 4 servings
Top pan-seared beef tenderloin fillets with a homsemade horseradish cream sauce for classic steakhouse flavor in the comfort of your own kitchen. 


  • 4 (6-ounce) beef tenderloin fillets
  • 3/4 teaspoon salt, divided
  • 1 tablespoon cracked pepper
  • 1/2 cup butter or margarine, divided
  • 2 teaspoons flour
  • 1/4 teaspoon ground pepper
  • 2/3 cup whipping cream
  • 2 tablespoons prepared horseradish
  • 1 teaspoon Dijon mustard

How to Make It

  1. Sprinkle fillets evenly with 1/2 teaspoon salt; press cracked pepper into all sides of fillets.

  2. Melt 1/4 cup butter in a large heavy skillet over medium-high heat; add beef, and cook for 3 to 4 minutes on each side or until beef is desired degree of doneness.

  3. Melt remaining 1/4 cup butter in a saucepan over medium heat. Whisk in flour, remaining 1/4 teaspoon salt, and ground pepper until blended; cook, whisking constantly, 1 minute. Add cream, and cook, whisking constantly, 1 minute or until thickened and bubbly. Stir in horseradish and mustard. Drizzle over fillets.