Filet Mignon With Red Wine-Horseradish Sauce - cooking recipe

Ingredients
    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
    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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