Filet Mignon With Red Wine-Horseradish Sauce - cooking recipe
Ingredients
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1 tablespoon butter
1 cup shallot, chopped
1 teaspoon black peppercorns, crushed
1/2 teaspoon dried thyme
2 cups dry red wine
1/2 cup whipping cream
1 tablespoon horseradish
4 filet mignon, 1-inch thick
Preparation
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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.
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