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Bon Appétit

Filet Mignon with Red Wine-Horseradish Sauce

4.0

(55)

From the Snake River Grill in Jackson, Wyoming.

Recipe information

  • Yield

    Serves 4

Ingredients

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
4 6 to 8-ounce filet mignon steaks (about 1 inch thick)

Preparation

  1. Step 1

    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.)

    Step 2

    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.

  2. Step 3

    Transfer steaks to plates. Spoon horseradish sauce around and serve.

TagsRed WineWineAlcoholBeveragesAmericanSteakBeefMeatHorseradishHerbs & SpicesShallotVegetableMainDinnerGluten FreeNut FreeEasyMake AheadSauteGrillingBon Appétit
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