Pan Seared Filet Mignon with a Horseradish Red Wine Sauce

Pan Seared Filet Mignon with a Horseradish Red Wine Sauce

This sauce makes me want to cry. I confess to eating spoonfuls of it solo. It only happened once…ok twice.

Horseradish Red Wine Sauce
1 tbs butter
1 cup chopped shallots
1 tsp crushed black pepper
1/2 tsp dried thyme or 2 sprigs fresh thyme
2 cups dry red wine
1/2 cup half and half
2 tbsp horseradish
1 tbsp dijon mustard

Method:
Melt butter in a heavy medium saucepan. I cooked the steaks in the pan and used the juices to mix with the butter. Add shallots, pepper, thyme and sauté until shallots are tender and soft. About five minutes. Add two cups red wine. Increase the heat and boil until liquid is reduced. About 20 minutes. At this moment invite all your friends over to smell how wonderful your house smells. They will be impressed. Add 1/2 cup half and half and boil until sauce is reduced. Stir in horseradish and dijon mustard.

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2 thoughts on “Pan Seared Filet Mignon with a Horseradish Red Wine Sauce

  1. 2 cups of wine? That sounds like it makes a lot of sauce. Lucky you are into eating it by the spoonful.

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