INGREDIENTS

INSTRUCTIONS

FOR THE HORSERADISH CRUST
FOR THE SAUCE
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.
Converted by MC_Buster.
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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