Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Southern Living December 2001

Gallery

Recipe Summary test

Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

Advertisement