Peppered Filets With Horseradish Cream Sauce

• 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 all-purpose flour
• 2/3 cup heavy whipping cream
• 2 tablespoons horseradish
• 1 teaspoon Dijon mustard

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 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
2. 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.

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

Taken from www.tasteofhome.com/recipes/peppered-filets-with-horseradish-cream-sauce/ (may not work)