Try this Beef with Dill Sauce And Horseradish Crust recipe, or contribute your own.
Suggest a better descriptionMMMMM-----------------FOR THE HORSERADISH CRUST---------------------- 2 tb Unsalted butter 1/4 c Dried bread crumbs 3 tb White prepared horseradish Salt to tasteMMMMM-----------------------FOR THE SAUCE---------------------------- 1 tb Butter 1/4 c Minced onion 2 c Beef stock; fresh or, if ; canned, reduced ; sodium 3/4 c Heavy cream Freshly ground black pepper 1/2 c Minced fresh dill 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 until golden, add the dried bread crumbs and toss until 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 the onion and saute, stirring on occasion, for 3 to 4 minutes or until tender and golden. Add the beef broth and simmer until 3/4 cup remains. Add the cream and boil until you have 1 cup of liquid in total. Season with salt and pepper to taste and remove from the heat. Preheat the broiler or the oven to 475? F. Bring 2 quarts of salted water to a boil and add the filet mignons. Simmer them gently for about 5 minutes for rare, 7 minutes for medium-rare and 10 minutes 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 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 enough to give the crust a golden hue or bake for a few minutes or until top looks a little dried out. Remove from heat and set a filet mignon in the middle of a dinner plate and remove the string. Add the dill to the sauce and remove from heat. Spoon some sauce over and around each filet and serve immediately. Per serving: 979 Calories (kcal); 101g Total Fat; (93% calories from fat); 6g Protein; 10g Carbohydrate; 338mg Cholesterol; 4435mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 20 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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