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Peppered Filets with Horseradish Cream Sauce


This beef tenderloin recipe is a family favorite that's quick and always satisfying. The creamy sauce has the perfect balance of horseradish and mustard.

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  • 4 beef tenderloin steaks (6 ounces each)
  • 1 tablespoon plus 1/8 teaspoon coarsely ground pepper, divided
  • 3/4 teaspoon salt, divided
  • 5 tablespoons butter, divided
  • 2 teaspoons Unbleached All-Purpose Flour
  • 2/3 cup heavy whipping cream
  • 2 tablespoons horseradish
  • 1 teaspoon Dijon mustard


Adapted from


Step 1

* Sprinkle steaks with 1 tablespoon pepper and 1/2 teaspoon salt.

* In a large skillet over medium heat, cook steaks in 1 tablespoon butter for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

* Meanwhile, in a small saucepan, melt remaining butter.

* Stir in the flour and remaining salt and pepper until smooth; gradually add cream.

* Bring to a boil; cook and stir for 1-2 minutes or until thickened.

* Stir in horseradish and mustard. Serve with steaks.

Yield: 4 servings.

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