| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Burt, Wolf | 1 | Servings | |
INGREDIENTS
| Four, 6- to 8-ounce | ||
| filet mignons | ||
| about 1 1/2 inches | ||
| thick | ||
| 2 | T | Unsalted butter |
| 1/4 | c | Dried bread crumbs |
| 3 | T | White prepared horseradish |
| Salt to taste | ||
| 1 | T | 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 |
INSTRUCTIONS
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 475ø 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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Nutrition (calculated from recipe ingredients)
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Calories: 1458
Calories From Fat: 1054
Total Fat: 119.6g
Cholesterol: 367.5mg
Sodium: 4502.1mg
Potassium: 1740.6mg
Carbohydrates: 80.5g
Fiber: 6g
Sugar: 15.8g
Protein: 26.2g