Prep 25 mins
Cook 1 hr 15 mins
This is a fabulous sauce to serve on the side with filet or strip steak. The sauce takes time to prepare, but is well worth the effort! I used poblano peppers and portabella mushrooms and it turned out great!The sauce got great reviews at my last dinner party!
- 4 (8 ounce) beef tenderloin fillets
- 4 tablespoons seasoning, such as Spice Hunter's Steak & Chop, Grill & Broil
- 2 cups mixed mushrooms, of your choice (such as shitakes, oyster, button)
- 2 tablespoons butter
- 4 tablespoons heavy cream
Ancho or Anaheim Horseradish Sauce
- 3 anaheim chilies, split, de-veined and seeded (you may use anchos or Poblanos, if available)
- 3 shallots, sliced
- 3 garlic cloves, sliced
- 1⁄4 cup olive oil
- 3 cups red wine
- 3⁄4 cup beef stock
- 1 tablespoon dried thyme
- 2 bay leaves
- 1⁄2 cup horseradish
- 2 tablespoons cornstarch, mixed with
- 2 teaspoons water
- 1 1⁄2 cups water
- To prepare Ancho/Anaheim Horseradish:.
- Put olive oil in pan and saute peppers, shallots and garlic over low heat, covered, until soft but not browned.
- Add red wine and simmer for 30 minutes.
- Add beef stock, thyme, bay leaves, horseradish and simmer 30 minutes.
- In a small jar, mix 2 tablespoons cornstarch with 2 tablespoons cold water and shake. Add the cornstarch mixture and the remaining 1 1/2 cups of water to thicken the sauce. Strain mixture through a fine-sieved colander.
- To prepare steaks:.
- Season steaks with seasoning mixture.
- Grill steaks on both sides or broil to desired doneness.
- While steak is grilling, in a skillet, heat the 2 tablespoons butter, the 2 cups of ancho sauce and the mushrooms until the mushrooms are softened.
- Add cream to mushroom mix and simmer just until warmed.
- Pour mushroom sauce mixture over steaks and serve.