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Ingredients
- Four, (6- to 8-oz) filet mignons, about 1 1/2 inches thick
- 2 Tbsp. Unsalted butter
- 1/4 c. Dry bread crumbs
- 3 Tbsp. White prepared horseradish Salt to taste
- 1 Tbsp. Butter
- 1/4 c. Chopped onion
- 2 c. Beef stock, fresh or possibly, if canned, reduced
- 3/4 c. Heavy cream Freshly grnd black pepper
- 1/2 c. Chopped fresh dill
Directions
- Tie a piece of string around the middle of each filet to keep it secure while cooking.
- TO MAKE THE CRUST: In a small skillet over medium heat, heat the butter till golden brown, add in the dry bread crumbs and toss till well combined and immediately remove from heat. Transfer the bread crumbs to a bowl, combine them with the horseradish and season with salt to taste and reserve for later.
- TO MAKE THE SAUCE: In a 9-inch skillet over medium heat, heat the butter. When melted, add in the onion and saute/fry, stirring on occasion, for 3 to 4 min or possibly till tender and golden brown. Add in the beef broth and simmer till 3/4 c. remains. Add in the cream and boil till you have 1 c. of liquid in total. Season with salt and pepper to taste and remove from the heat.
- Preheat the broiler or possibly the oven to 475 F. Bring 2 qts of salted water to a boil and add in the filet mignons. Simmer them gently for about 5 min for rare, 7 min for medium-rare and 10 min for medium-well done. (The simmering actually cooks the beef while keeping it tender.) Remove the filets mignons with a slotted spoon and pat dry with paper towels. Set them on a broiler rack or possibly baking sheet and top each filet with the horseradish crust. Meanwhile, over low heat, bring the sauce back to a simmer, without boiling.
- Broil the beef just long sufficient to give the crust a golden brown hue or possibly bake for a few min or possibly till top looks a little dry out. Remove from heat and set a filet mignon in the middle of a dinner plate and remove the string. Add in the dill to the sauce and remove from heat.
- Spoon some sauce over and around each filet and serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 678g | |
| Calories 772 | |
| Calories from Fat 619 | 80% |
| Total Fat 70.41g | 88% |
| Saturated Fat 43.48g | 174% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 1885mg | 79% |
| Potassium 462mg | 13% |
| Total Carbs 25.71g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.32g | 2% |
| Protein 11.77g | 19% |
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