Z'Tejas Smothered Filet Mignon - cooking recipe

Ingredients

Filet
4 (8 ounce) beef tenderloin fillets
4 tablespoons seasoning, such as Spice Hunter's Steak & Chop, Grill & Broil
2 cups mixed mushrooms, of your choice (such as shitakes, oyster, button)
2 tablespoons butter
4 tablespoons heavy cream
Ancho or Anaheim Horseradish Sauce
3 anaheim chilies, split, de-veined and seeded (you may use anchos or Poblanos, if available)
3 shallots, sliced
3 garlic cloves, sliced
1/4 cup olive oil
3 cups red wine
3/4 cup beef stock
1 tablespoon dried thyme
2 bay leaves
1/2 cup horseradish
2 tablespoons cornstarch, mixed with
2 teaspoons water
1 1/2 cups water

Preparation

To prepare Ancho/Anaheim Horseradish:
Put olive oil in pan and saute peppers, shallots and garlic over low heat, covered, until soft but not browned.
Add red wine and simmer for 30 minutes.
Add beef stock, thyme, bay leaves, horseradish and simmer 30 minutes.
In a small jar, mix 2 tablespoons cornstarch with 2 tablespoons cold water and shake. Add the cornstarch mixture and the remaining 1 1/2 cups of water to thicken the sauce. Strain mixture through a fine-sieved colander.
To prepare steaks:
Season steaks with seasoning mixture.
Grill steaks on both sides or broil to desired doneness.
While steak is grilling, in a skillet, heat the 2 tablespoons butter, the 2 cups of ancho sauce and the mushrooms until the mushrooms are softened.
Add cream to mushroom mix and simmer just until warmed.
Pour mushroom sauce mixture over steaks and serve.