Beef Filet Steaks with Horseradish Sauce


  • 4 beef tenderloin steaks (2 inch thick)
  • Salt and pepper
  • 3 tbsp of butter
  • 2 tbsp of flour (almond, coconut, soy or all purpose)
  • 1 ½ cups of milk (2%, reduced fat or regular whole milk)
  • ¼ tbsp of prepared horseradish
  • 2 tbsp of chopped chives
  • ½ cup of cooking sherry (optional)
  • Couscous
  • Shredded carrots


  1. Pre-heat oven to 375° degrees.
  2. Season meat with salt and pepper.  Heat an oven safe nonstick pan on high heat and sear the meat for 3 minutes on each side to caramelize the beef.
  3. Transfer the pan to the oven and cook for 8 to 15 minutes for medium rare to well done meat.
  4. Cook the couscous following the directions on the packaging.
  5. As meat cooks in the oven, melt 2 tablespoons of butter in a medium sauce pan.
  6. Combine flour with melted butter and cook for a minute.
  7. Add milk and whisk until sauce starts to thicken.
  8. Add horseradish, chives, salt and pepper.
  9. Stir to incorporate all ingredients evenly, transfer sauce to serving dish.
  10. After meat cooks to desired doneness, remove from oven and transfer to serving platter.
  11. Return pan to stove and deglaze over medium-high heat using cooking sherry.  Add the remaining butter and pour drippings over steaks to serve.
  12. Serve with the couscous and shredded carrots.