Beef With Dill Sauce And Horseradish Crust
Instructions:
- Four (6− to 8−ounce) filet mignons, about 1−1/2 inches thick
- FOR THE HORSERADISH CRUST
- 2 Tablespoon Unsalted butter
- 1/4 Cup Dried bread crumbs
- 3 Tablespoon White prepared horseradish
- Salt to taste
- FOR THE SAUCE
- 1 Tablespoon Butter
- 1/4 Cup Minced onion
- 2 Cup Beef stock; fresh or, if canned, reduced sodium
- 3/4 Cup Heavy cream
- Freshly ground black pepper
- 1/2 Cup Minced fresh dill
- 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 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 475 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.