Horseradish Sauce For Filet Mignon Food

FILET MIGNON WITH RED WINE-HORSERADISH SAUCE

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium heat.
• Add shallots, peppercorns and thyme and saute mixture until shallots are tender, about 5 minutes.
• Add 2 cups red wine.
• Increase heat and boil until liquid is reduced to 1 cup, about 20 minutes.
• Strain sauce and return to same saucepan.
• Add 1/2 cup whipping cream and boil until reduced to sauce consistency, about 7 minutes.
• Stir in horseradish.
• Season sauce to taste with salt and pepper.
• (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using).
• Prepare barbecue (medium-high heat) or preheat broiler.

HORSERADISH SAUCE FOR FILET MIGNON

Steps:

• Combine the mayonnaise, sour cream, Worcestershire sauce, horseradish, salt and pepper in a small bowl and whisk vigorously for 1 minute, or until the mixture is smooth and well blended.
• Cover and refrigerate until ready to serve. Makes about 2 1/3 cups.

FILET OF BEEF STEAKS WITH HORSERADISH SAUCE

Steps:

• 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.

FILET MIGNON WITH RED WINE-HORSERADISH SAUCE

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots, peppercorns and thyme and sauté mixture until shallots are tender, about 5 minutes. Add 2 cups red wine. Increase heat and boil until liquid is reduced to 1 cup, about 20 minutes. Strain sauce and return to same saucepan. Add 1/2 cup whipping cream and boil until reduced to sauce consistency, about 7 minutes. Stir in horseradish. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)
• Prepare barbecue (medium-high heat) or preheat broiler. Season steaks generously with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare.
• Transfer steaks to plates. Spoon horseradish sauce around and serve.

POACHED FILETS MIGNONS WITH HORSERADISH SAUCE

Steps:

• Season filets with salt and pepper.
• In a 2-quart saucepan heat demiglace and water just to a simmer and add steak. Add some boiling water to mixture if necessary to make enough liquid to just cover steak. Poach steak at a bare simmer (meat will toughen if liquid is allowed to boil), without turning, 8 minutes and remove from broth. Boil broth over high heat until reduced to about 1/2 cup and stir in mustard and horseradish. Keep sauce warm over low heat and halve steaks horizontally.
• Mound quinoa mixture on 1 side of 4 large plates and arrange 2 slices steak alongside. Spoon sauce over steak.

PEPPERED FILETS WITH HORSERADISH CREAM SAUCE

Steps:

• 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.

FILET OF BEEF WITH MUSTARD HORSERADISH SAUCE

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thick, 1/2-inch thick per slice. Transfer to a serving platter. Garnish with parsley. Serve warm, at room temperature, or cold with Mustard Horseradish Sauce on the side.
• Whisk together the mayonnaise, sour cream, mustards, horseradish, and salt in a bowl. Refrigerate until ready to serve.