Filet of Beef Steaks with Horseradish Sauce
beef, milk, madeira, horseradish, butter, flour, chives
Ingredients
6 (2-inch) beef tenderloin steaks Salt and pepper 3 tablespoons butter, divided 2 tablespoons all-purpose flour 1 1/2 cups milk 3 rounded tablespoonfuls prepared horseradish, 1/4 cup 2 tablespoons chopped chives, 8 blades 1/2 cup Madeira or other dry sherry, optional
Directions for Filet of Beef Steaks with Horseradish Sauce Recipe
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.
Read the full directions on Food Network
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