PEPPER-SEARED BEEF TENDERLOIN WITH HORSERADISH CREAM SAUCE
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
Angela M. Kotowicz
St. Louis, Missouri
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