Filet Of Beef Steaks With Horseradish Sauce

Recipe Ingredients

6		Beef 2-inch tenderloin steaks
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Butter - divided
2 tablespoons	30ml	All-purpose flour
1 1/2 cups	355ml	Milk
1/4 cup	59ml	Prepared horseradish
2 tablespoons	30ml	Chopped chives - (8 blades)
1/2 cup	118ml	Madeira - (optional)
		= (or other dry sherry)

Recipe Instructions

Preheat oven to 375 degrees.

Season meat with salt and pepper. Heat a large nonstick skillet with oven safe handle over high heat. If you have a rubber handled pan, wrap the handle twice with tin foil for baking.

Sear meat in the very hot nonstick skillet to caramelize the beef, 3 minutes on each side. Transfer to oven and cook 8 to 15 minutes longer for medium-rare to well done meat.

In a medium saucepan over medium heat melt 2 tablespoons butter. Combine melted butter with flour and cook a minute longer. Whisk in milk. Thicken milk to gravy consistency, then stir in horseradish, chives and salt and pepper. Transfer sauce to a serving dish.

Remove meat from oven and transfer to a platter. Return pan to stovetop over moderate heat and deglaze pan with 1/2 cup Madeira or dry sherry. Add remaining tablespoon butter to the pan and pour the drippings over steaks.

This recipe yields 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E28) - from the TV FOOD NETWORK

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