Filet Mignon With Red Wine-Horseradish Sauce

1. 1

   Melt 1 tablespoon butter in heavy medium saucepan over medium heat.

2. 2

   Add shallots, peppercorns and thyme and saute mixture until shallots are tender, about 5 minutes.

3. 3

   Add 2 cups red wine.

4. 4

   Increase heat and boil until liquid is reduced to 1 cup, about 20 minutes.

5. 5

   Strain sauce and return to same saucepan.

6. 6

   Add 1/2 cup whipping cream and boil until reduced to sauce consistency, about 7 minutes.

7. 7

   Stir in horseradish.

8. 8

   Season sauce to taste with salt and pepper.

9. 9

   (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using).

10. 10

    Prepare barbecue (medium-high heat) or preheat broiler.

* Per serving · 4 servings · Values may vary.

No additional tips available.