Email to Cat      

Z'Tejas Smothered Filet Mignon

Source of Recipe


Z'Tejas Restaurant






List of Ingredients



• 4 (8-oz.) beef tenderloin filets
  
• Steak-seasoning spice mixture (e.g., Spice Hunter's Steak & Chop, Grill & Broil)
  
• 2 cups mixed mushrooms of your choice (i.e., shiitake, oyster, button)
  
• 2 cups Ancho/Anaheim Horseradish Sauce (recipe follows)
  
• 2 Tbsp butter
  
• 4 Tbsp heavy cream
  
• -
  
• -- Ancho/Anaheim Horseradish Sauce --
  
• 3 Anaheim chile peppers (or anchos or Poblanos, if available), split, de-veined, and seeded
  
• 3 shallots, sliced
  
• 3 cloves garlic, sliced
  
• 1/4 cup olive oil
  
• 3 cups red wine
  
• 3/4 cup beef stock
  
• 1 Tbsp dried thyme
  
• 2 bay leaves
  
• 1/2 cup prepared horseradish
  
• 2 Tbsp cornstarch mixed with 2 Tbsp water
  
• 1-1/2 cups water
  






Instructions



1. To make the Ancho/Anaheim Horseradish Sauce: Place olive oil in a pan and saute the 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 and horseradish; simmer 30 minutes longer. In a small jar, mix the 2 tablespoons cornstarch with the 2 tablespoons water, and shake. Add the cornstarch mixture and the remaining 1-1/2 cups water to thicken the sauce. Strain the mixture through a fine-sieved colander.
   
   
2. Season the steaks with the steak-seasoning spice mixture. Grill steaks on both sides, or broil to desired doneness. While steak is grilling, heat the 2 tablespoons butter in a skillet; add the 2 cups of Ancho Sauce and the mushrooms. Cook until the mushrooms are softened.
   
   
3. Add the cream to the mushroom mixture in the skillet, and simmer just until warmed. Pour mushroom sauce mixture over steaks and serve.
   
   Serves 4