Pepper Seared Beef Tenderloin With Horseradish Cream Sauce

Directions

1. Sprinkle fillets proportionately with 1/2 tsp. salt; press cracked pepper into all sides of fillets.
2. Heat 1/4 c. butter in a large heavy skillet over medium-high heat; add in beef, and cook for 3 to 4 min on each side or possibly till beef is desired degree of doneness.
3. Heat remaining 1/4 c. butter in a saucepan over medium heat. Whisk in flour, remaining 1/4 tsp. salt, and grnd pepper till blended; cook, whisking constantly, 1 minute. Add in cream, and cook, whisking constantly, 1 minute or possibly till thickened and bubbly. Stir in horseradish and mustard. Drizzle over fillets.
4. This recipe yields 4 servings.
5. Comments: Angela Kotowicz and her husband, Chris, serve their winning recipe on Christmas Eve and other special occasions. "Every time we have made it, we have adapted the sauce to our liking, adding and changing things," Angela says. Horseradish, she notes, is Chris's favorite condiment.