| | Directions | | Sprinkle fillets evenly with 1/2 tsp salt then press cracked pepper into all sides of fillets. Melt 1/4 cup butter in large heavy skillet over medium-high heat. Add beef and cook 3-4 minutes on each side or until desired degree of doneness. Melt remaining 1/4 cup butter in saucepan over medium heat. Whisk in flour, remaining 1/4 tsp salt, and ground pepper until blended. Cook, whisking constantly for 1 minute. Add cream, and cook, whisking constantly, 1 more minute or until thickened and bubbly. Stir in horseradish and mustard. Drizzle over fillets. |
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| Ingredients | | - |  | 4 each beef tenderloin fillets (6 ounce each) |
| - | | 3/4 teaspoon Salt, Divided |
| - | | 1 tablespoon cracked pepper |
| - | | 1/2 cup butter, divided |
| - | | 2 teaspoons all-purpose flour |
| - | | 1/4 teaspoon ground pepper |
| - | | 2/3 cup whipping cream |
| - | | 2 tablespoons prepared horseradish |
| - | | 1 teaspoon Dijon mustard |
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