HORSERADISH FILET MIGNON RECIPES
HORSERADISH SAUCE FOR FILET MIGNON RECIPE - FOOD.COM
I got this recipe out of Wine Enthusiast Magazine. This horseradish sauce is a delicious addition to Filet Mignon. Note: Marinate the beef in olive oil mixed with chopped garlic, parsley, rosemary, thyme, salt, pepper and fresh herbs, covered, in the referigerator for a least an hour or overnight. Cut the filet into medallions for serving.
Total Time 10 minutes
Prep Time 10 minutes
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine the mayonnaise, sour cream, Worcestershire sauce, horseradish, salt and pepper in a small bowl and whisk vigorously for 1 minute, or until the mixture is smooth and well blended.
- Cover and refrigerate until ready to serve. Makes about 2 1/3 cups.
Nutrition Facts : Calories 715.5, FatContent 61.8, SaturatedFatContent 15.9, CholesterolContent 67, SodiumContent 1332.1, CarbohydrateContent 40.9, FiberContent 1.2, SugarContent 12.1, ProteinContent 3.9
HORSERADISH AND BREADCRUMB-TOPPED FILET MIGNON RECIPE ...
Drain the horseradish well to ensure a crisp topping for this tender steak.
Provided by Gretchen Brown
Total Time 26 minutes
Prep Time 5 minutes
Cook Time 21 minutes
Yield 4 servings (serving size: 1 steak, 1 tablespoon sauce, and 2 tablespoons breadcrumb mixture)
Number Of Ingredients 10
Steps:
- Place breadcrumbs in a large nonstick skillet; cook over medium-high heat 2 minutes or until lightly toasted, stirring constantly. Remove from heat; place in a small bowl. Drain horseradish in a fine sieve, pressing gently with the back of a spoon to remove excess moisture. Add horseradish and mustard to breadcrumbs; toss well.
- Coat pan with cooking spray. Heat 1 teaspoon oil in pan over medium-high heat. Add breadcrumb mixture; cook 4 minutes or until toasted, stirring occasionally. Spoon onto a paper towel; set aside.
- Sprinkle steaks with salt and pepper. Heat remaining 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add steaks, and cook 3 minutes on each side. Reduce heat to medium; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
- Add shallots to pan; sauté 2 minutes or until tender. Add wine, and cook until reduced to 1/4 cup (about 1 minute), scraping pan to loosen browned bits. Spoon sauce over steaks, and sprinkle evenly with breadcrumb mixture. Serve immediately.
Nutrition Facts : Calories 178 calories, CarbohydrateContent 5.3 g, CholesterolContent 63 mg, FatContent 7.8 g, FiberContent 0.3 g, ProteinContent 23.2 g, SaturatedFatContent 2.7 g, SodiumContent 410 mg
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