Beef Tenderloin with Horseradish Sauce
6 (2-inch) beef tenderloin steaks
Sea Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
1 1/2 cups milk
3 rounded tablespoons prepared horseradish, 1/4 cup
2 tablespoons chopped chives, 8 blades
1/2 cup Madeira or other dry sherry, optional
Preheat oven to 375F.
Season tenderloin steaks with salt and pepper. Heat a large oven safe non-stick skillet over high heat. Sear steak in skillet to caramelize the beef, approximately 3 minutes on each side. Place skillet in oven and cook 8-12 minutes more for medium rare to medium well done meat.
Over medium heat, melt 2 tablespoons of butter in a saucepan. Add flour to melted butter and cook for 1 minute. Whisk in milk. Cook until sauce has thickened to gravy consistency. Stir in horseradish, chives, salt and pepper. Spoon horseradish sauce into serving dish.
Transfer cooked meat from oven to a platter and return the skillet to stove over medium heat. Add 1/2 cup Madeira or dry sherry to the pan to deglaze. Add remaining 1 tablespoon of butter to the pan and spoon sauce over steaks. Enjoy tenderloin with horseradish sauce.
Adapted from Rachael Ray, Food Network
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