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Filet Mignon with Horseradish Cream

Categories: Entertaining, On the Grill, Quick to fix
Type: Main Dishes

Horseradish cream gives filet mignon an unbelievable flavor.

Prep Time: 10M

Cooking Time: 10M

Serves: Serves 4


  • 4 filet mignon or rib-eye steaks, about 10oz (300g) each
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • sea salt and freshly ground black pepper

For the horseradish cream

  • 1 cup mascarpone cheese
  • 1 tbsp freshly grated horseradish
  • juice of 1/2 lemon
  • 1 tsp good-quality balsamic vinegar
Filet Mignon with Horseradish Cream photo

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  1. Put the steaks in a large shallow dish. Add the oil and garlic, and season with sea salt and black pepper. Coat the steaks well.
  2. Heat the barbecue or charcoal grill until hot. Grill the steaks over high heat for 5 minutes on each side or until cooked to your liking, brushing lightly with the oil mixture while cooking. Remove to a plate, cover with foil, and leave to rest in a warm place for 10 minutes.
  3. To make the horseradish cream, put the mascarpone in a bowl, and stir in the horseradish, lemon juice, and balsamic vinegar. Season with a little black pepper. Divide the steaks among 4 warmed serving plates, and serve with a dollop of the horseradish cream.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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