Beef With Dill Sauce And Horseradish Crust

Beef With Dill Sauce And Horseradish Crust

Four (6− to 8−ounce) filet mignons, about 1−1/2 inches thick


2 Tablespoon Unsalted butter
1/4 Cup Dried bread crumbs
3 Tablespoon White prepared horseradish
Salt to taste

=========== FOR THE SAUCE ============

1 Tablespoon Butter
1/4 Cup Minced onion
2 Cup Beef stock; fresh or, if canned, reduced sodium
3/4 Cup Heavy cream
Freshly ground black pepper
1/2 Cup 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 saut , 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.

B-man :wink: