Ingredients with Measurements:
- 4 beef tenderloin steaks, 1 inch thick
- Salt and pepper
- 2 tablespoons olive oil
- 1/2 cup beef broth
- 1/4 cup dry red wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 cup heavy cream
- 2 tablespoons prepared horseradish
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large skillet
- Whisk
- Meat thermometer
Step-by-step instructions:
1. Season the beef steaks with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the steaks to the skillet and cook for 4-5 minutes per side, or until they reach an internal temperature of 130°F for medium-rare.
4. Remove the steaks from the skillet and let them rest on a plate.
5. Add the beef broth, red wine, Worcestershire sauce, and Dijon mustard to the skillet.
6. Whisk the sauce together and bring it to a simmer.
7. Cook the sauce for 2-3 minutes, or until it has thickened slightly.
8. Add the heavy cream and horseradish to the sauce and whisk to combine.
9. Cook the sauce for another 1-2 minutes, or until it has thickened to your liking.
10. Serve the steaks with the creamy horseradish sauce drizzled over the top.
11. Garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Internal temperature of beef steaks should reach 130°F for medium-rare.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 390
Fat: 28g
Protein: 28g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Sodium: 340mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Dry red wine can be substituted with beef broth or grape juice.
- Heavy cream can be substituted with half-and-half or whole milk.
- Prepared horseradish can be substituted with grated fresh horseradish or horseradish sauce.
Variations:
- Add sliced mushrooms to the skillet when cooking the steaks.
- Use a different cut of beef, such as ribeye or sirloin.
- Add garlic to the sauce for extra flavor.
- Serve the steaks with roasted vegetables or mashed potatoes.
Tips and tricks:
- Let the steaks rest for a few minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steaks are cooked to your liking.
- Don't overcook the sauce or it will become too thick.
- Adjust the amount of horseradish to your taste preference.
Storage instructions:
Leftover beef and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef and sauce in a skillet over low heat until warmed through.
Presentation ideas:
Serve the beef and sauce on a large platter with chopped parsley sprinkled over the top.
Garnishes:
Chopped fresh parsley
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot
- Roasted vegetables, such as asparagus or Brussels sprouts
- Mashed potatoes or roasted potatoes
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Roasted potatoes
- Green salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of beef broth or red wine to thin it out.
- If the steaks are overcooked, they will be tough and dry. Use a meat thermometer to ensure they are cooked to your liking.
Food safety advice:
- Always use a meat thermometer to ensure the beef is cooked to a safe temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
The Beef Manhattan is a classic American dish that originated in the early 1900s. It is similar to the Beef Wellington, but instead of puff pastry, the beef is wrapped in thinly sliced bread and served with a savory sauce.
Flavor profiles:
The beef is tender and juicy, with a savory and slightly sweet sauce that has a kick of horseradish.
Serving suggestions:
Serve the Beef Manhattan with a glass of red wine and a side of roasted vegetables or mashed potatoes.
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