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Filet Mignon with
Red Wine-Horseradish Sauce
Bon Appetit March 1996
Bon Appetit - One Year Subscription
1 tablespoon butter
1 cup chopped shallots
1 teaspoon crushed black peppercorns
2 fresh thyme sprigs or 1/2 teaspoon dried
2 cups dry red wine
1/2 cup whipping cream
1 tablespoon prepared white horseradish
Four 6- to 8-ounce filet mignon steaks
(about 1 inch thick)
Melt 1 tablespoon butter in heavy medium saucepan over medium heat.
Add shallots, peppercorns and thyme and sauté mixture until shallots are
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
taste with salt and pepper. (Can be prepared 1 day ahead. Cover and
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
minutes per side for medium-are. Transfer steaks to plates. Spoon horseradish sauce around
and serve. Serves 4.
La Cense Beef:
The Only USDA Approved Grass Fed Beef!
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