Ingredients Jump to Instructions ↓

  1. 6 Beef 2-inch tenderloin steaks

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 3 tablespoons 45ml Butter - divided

  5. 2 tablespoons 30ml All-purpose flour

  6. 1 1/2 cups 355ml Milk

  7. 1/4 cup 59ml Prepared horseradish

  8. 2 tablespoons 30ml Chopped chives - (8 blades)

  9. 1/2 cup 118ml Madeira -

  10. (or other dry sherry)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees.

  2. Season meat with salt and pepper. Heat a large nonstick skillet with oven safe handle over high heat. If you have a rubber handled pan, wrap the handle twice with tin foil for baking.

  3. Sear meat in the very hot nonstick skillet to caramelize the beef, 3 minutes on each side. Transfer to oven and cook 8 to 15 minutes longer for medium-rare to well done meat.

  4. In a medium saucepan over medium heat melt 2 tablespoons butter. Combine melted butter with flour and cook a minute longer. Whisk in milk. Thicken milk to gravy consistency, then stir in horseradish, chives and salt and pepper. Transfer sauce to a serving dish.

  5. Remove meat from oven and transfer to a platter. Return pan to stovetop over moderate heat and deglaze pan with 1/2 cup Madeira or dry sherry. Add remaining tablespoon butter to the pan and pour the drippings over steaks.

  6. This recipe yields 6 servings.


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