Ingredients Jump to Instructions ↓

  1. 1 tab. Butter

  2. 1 cup chopped Shallots

  3. 1 tsp. Crushed black peppercorns

  4. 2 sprigs Fresh thyme ( 1/2 tsp. dried)

  5. 2 cups Dry red wine

  6. 1/2 cup whipping cream

  7. 4 (6-8 oz.) Filet mignon steaks

  8. 1 tab White horseradish

Instructions Jump to Ingredients ↑

  1. Melt butter in heavy, medium saucepan over medium heat. Add shallots, peppercorns and thyme; sauté until shallots are tender, 5 minutes. Add red wine. Increase heat and boil until liquid is reduced to 1 cup, about 20 minutes.

  2. Strain sauce and return to same saucepan. Add whipping cream and boil until reduced to sauce consistency, about 7 minutes. Stir in horseradish. Season sauce with salt and pepper. Cover and refrigerate. (Bring to simmer before using).

  3. Prepare barbeque (medium-high heat) or preheat broiler. Season steaks generously with salt and pepper. grill or broil about 5 minutes per side for medium-rare.

  4. Spoon sauce around and serve.


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