Ingredients with Measurements:
- 4 (8-ounce) beef fillets
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup beef broth
- 1/4 cup red wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup heavy cream
- 2 tablespoons prepared horseradish
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Grill or grill pan
- Meat thermometer
Step-by-step instructions:
1. Preheat grill or grill pan to high heat.
2. Rub fillets with olive oil and season with salt and pepper.
3. Grill fillets for 4-5 minutes per side for medium-rare, or until desired doneness is reached (135°F for medium-rare, 145°F for medium).
4. Remove fillets from grill and let rest for 5 minutes.
5. In a small saucepan, combine beef broth, red wine, Worcestershire sauce, and Dijon mustard. Bring to a boil and reduce heat to low. Simmer for 5 minutes.
6. Add heavy cream and horseradish to the saucepan and stir to combine. Simmer for an additional 5 minutes.
7. Slice fillets and serve with horseradish cream sauce. Garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan: high heat
Internal temperature of fillets: 135°F for medium-rare, 145°F for medium
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 28g
Protein: 34g
Carbohydrates: 3g
Fiber: 0g
Sugar: 1g
Sodium: 540mg
Substitutions for ingredients:
- Beef broth: chicken broth or vegetable broth
- Red wine: beef broth or grape juice
- Heavy cream: half-and-half or whole milk
- Horseradish: wasabi or Dijon mustard
Variations:
- Add sliced mushrooms to the saucepan when adding the heavy cream for a mushroom and horseradish cream sauce.
- Serve fillets with a side of roasted vegetables or mashed potatoes.
Tips and tricks:
- Let fillets rest for 5 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the fillets are cooked to the desired temperature.
- Make the horseradish cream sauce ahead of time and reheat before serving.
Storage instructions:
Leftover fillets and horseradish cream sauce can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat fillets in the microwave or oven until heated through. Reheat horseradish cream sauce in a small saucepan over low heat, stirring occasionally.
Presentation ideas:
Arrange sliced fillets on a platter and spoon horseradish cream sauce over the top. Garnish with chopped parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot
- Roasted vegetables, such as Brussels sprouts or carrots
- Mashed potatoes or roasted potatoes
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Roasted potatoes
- Green salad
Troubleshooting advice:
- If the fillets are not cooked to the desired temperature, return them to the grill or grill pan for an additional 1-2 minutes per side.
- If the horseradish cream sauce is too thick, add a splash of beef broth or heavy cream to thin it out.
Food safety advice:
- Use a meat thermometer to ensure the fillets are cooked to the proper temperature.
- Store leftover fillets and horseradish cream sauce in separate airtight containers in the refrigerator for up to 3 days.
Food history:
Fillet of Beef Prince Albert is a classic dish that originated in England in the 19th century. It is named after Prince Albert, the husband of Queen Victoria.
Flavor profiles:
The beef fillets are seasoned with salt and pepper and grilled to perfection, while the horseradish cream sauce adds a tangy and slightly spicy flavor.
Serving suggestions:
Serve fillets with a side of roasted vegetables or mashed potatoes for a complete meal.
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