Recipe - Beef With Dill Sauce And Horseradish Crust

Four; (6 to 8ounce)
; filet mignons,
; about 1 One half inches
; thick

FOR THE HORSERADISH CRUST
2 tablespoon Unsalted butter
One fourth cup Dried bread crumbs
3 tablespoon White prepared horseradish
Salt to taste

FOR THE SAUCE
1 tablespoon Butter
One fourth cup Minced onion
2 cup Beef stock; fresh or, if
; canned, reduced
; sodium
Three fourths cup Heavy cream
Freshly ground black pepper
One half 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 9inch 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 Three fourths 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 475ø 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 mediumrare and 10 minutes
for mediumwell 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.

Converted by MC_Buster.

Per serving: 979 Calories (kcal); 101g Total Fat; (93% calories from
fat); 6g Protein; 10g Carbohydrate; 338mg Cholesterol; 4435mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit;
20 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.