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Makes 4 servings
2001 Holiday Recipe Contest Grand Prize Winner

Angela Kotowicz and her husband, Chris, serve their winning recipe on Christmas Eve and other special occasions. "Every time we have made it, we have adapted the sauce to our liking, adding and changing things," Angela says. Horseradish, she notes, is Chris's favorite condiment.

4 (6-ounce) beef tenderloin fillets
3/4 teaspoon salt, divided
1 tablespoon cracked pepper
1/2 cup butter or margarine, divided
2 teaspoons flour
1/4 teaspoon ground pepper
2/3 cup whipping cream
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard

SPRINKLE fillets evenly with 1/2 teaspoon salt; press cracked pepper into all sides of fillets.
MELT 1/4 cup butter in a large heavy skillet over medium-high heat; add beef, and cook for 3 to 4 minutes on each side or until beef is desired degree of doneness.
MELT remaining 1/4 cup butter in a saucepan over medium heat. Whisk in flour, remaining 1/4 teaspoon salt, and ground pepper until blended; cook, whisking constantly, 1 minute. Add cream, and cook, whisking constantly, 1 minute or until thickened and bubbly. Stir in horseradish and mustard. Drizzle over fillets. Prep: 5 min., Cook: 10 min.

Angela M. Kotowicz
St. Louis, Missouri

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