Pepper-Seared Beef Tenderloin with Horseradish Cream Sauce

Ingredients

• 24 ounce beef tenderloin fillets 
• 0.5 cup butter divided
• 1 teaspoon dijon mustard 
• 2 teaspoons flour 
• 0.3 teaspoon ground pepper 
• 2 tablespoons horseradish prepared
• 1 tablespoon cracked pepper 
• 0.8 teaspoon salt divided
• 0.7 cup whipping cream 

Equipment

• frying pan
• sauce pan
• whisk

Directions

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.
4. Whisk in flour, remaining 1/4 teaspoon salt, and ground pepper until blended; cook, whisking constantly, 1 minute.
5. Add cream, and cook, whisking constantly, 1 minute or until thickened and bubbly. Stir in horseradish and mustard.
6. Drizzle over fillets.