Beef With Dill Sauce And Horseradish Crust Recipe - Filet Mignons

Method

• Tie a piece of string around the middle of each filet to keep it secure while cooking.
• TO MAKE THE CRUST: In a small skillet over medium heat, heat the butter till golden brown, add in the dry bread crumbs and toss till well combined and immediately remove from heat.
• Transfer the bread crumbs to a bowl, combine them with the horseradish and season with salt to taste and reserve for later.
• TO MAKE THE SAUCE: In a 9-inch skillet over medium heat, heat the butter.
• When melted, add in the onion and saute/fry, stirring on occasion, for 3 to 4 min or possibly till tender and golden brown.
• Add in the beef broth and simmer till 3/4 c. remains.
• Add in the cream and boil till you have 1 c. of liquid in total.
• Season with salt and pepper to taste and remove from the heat.
• Preheat the broiler or possibly the oven to 475 F. Bring 2 qts of salted water to a boil and add in the filet mignons.
• Simmer them gently for about 5 min for rare, 7 min for medium-rare and 10 min for medium-well done.
• (The simmering actually cooks the beef while keeping it tender.)
• Remove the filets mignons with a slotted spoon and pat dry with paper towels.
• Set them on a broiler rack or possibly baking sheet and top each filet with the horseradish crust.
• Meanwhile, over low heat, bring the sauce back to a simmer, without boiling.
• Broil the beef just long sufficient to give the crust a golden brown hue or possibly bake for a few min or possibly till top looks a little dry out.
• Remove from heat and set a filet mignon in the middle of a dinner plate and remove the string.
• Add in the dill to the sauce and remove from heat.
• Spoon some sauce over and around each filet and serve immediately.