MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Z'Tejas Smothered Filet Mignon
Categories: Beef, Mushrooms, Dairy, Chilies, Sauces
Yield: 4 Servings

4 (8 oz ea) beef tenderloin
- filets
Steak-seasoning spice mix
2 c Mixed mushrooms
2 c Ancho/Anaheim Horseradish
- Sauce
2 tb Butter
4 tb Heavy cream

MMMMM-----------------ANAHEIM HORSERADISH SAUCE----------------------
3 Anaheim chilies; split,
- de-veined, seeded
3 Shallots; sliced
3 cl Garlic; sliced
1/4 c Olive oil
3 c Red wine
3/4 c Beef stock
1 tb Dried thyme
2 Bay leaves
1/2 c Horseradish
2 tb Cornstarch
+=MIXED WITH=+
2 tb Water
1 1/2 c Water

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.

ANAHEIM HORSERADISH SAUCE: 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.

From: http://www.ztejas.com/recipes

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Filet Mignon
Categories: Five, Beef
Yield: 4 servings

4 (6 oz ea) filet mignon
- steaks; patted dry
Salt
1 tb Oil
2 tb Unsalted butter
1 ts Coarse ground black pepper

Season the steaks generously all over with salt. (You
can season and refrigerate the steaks uncovered up to 24
hours ahead.)

Heat a large cast-iron skillet over medium. Add the oil
and swirl to coat, then add the steaks and cook,
flipping every minute, until crusty and browned, 6 to 8
minutes total.

Add the butter and black pepper. Tilt the pan and use a
spoon to baste the steaks with the butter for 1 minute.
Flip the steaks. Continue to baste and flip every
minute, 2 to 6 minutes more. Transfer meat to a plate,
pour over the pan drippings and let rest for 5 minutes
before serving.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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