Pepper-Seared Beef Tenderloin With Horseradish Cream Sauce

• 4 (6-ounce) beef tenderloin fillets
• 3/4 teaspoon salt, divided
• 1 tablespoon cracked pepper
• 1/2 cup butter or margarine, divided
• 2 teaspoons flour
• 1/4 teaspoon ground pepper
• 2/3 cup whipping cream
• 2 tablespoons prepared horseradish
• 1 teaspoon Dijon mustard

1. Sprinkle fillets evenly with 1/2 teaspoon salt; press cracked pepper into all sides of fillets.
2. Melt 1/4 cup butter in a large heavy skillet over medium-high heat; add beef, and cook for 3 to 4 minutes on each side or until beef is desired degree of doneness.
3. Melt remaining 1/4 cup butter in a saucepan over medium heat. Whisk in flour, remaining 1/4 teaspoon salt, and ground pepper until blended; cook, whisking constantly, 1 minute. Add cream, and cook, whisking constantly, 1 minute or until thickened and bubbly. Stir in horseradish and mustard. Drizzle over fillets.

beef tenderloin, salt, cracked pepper, butter, flour, ground pepper, whipping cream, horseradish, mustard

Taken from www.myrecipes.com/recipe/pepper-seared-beef-tenderloin-with-horseradish-cream-sauce (may not work)