Filets Mignons with Parsnip Puree

Name: Filets Mignons with Parsnip Puree
Yield: Serves 4
Ingredients: 2 pounds, parsnips, peeled and sliced ¼ inch thick; 2½ cups, chicken broth, divided; 11 tablespoons, unsalted butter, divided; 2 teaspoons, table salt, divided; 2 tablespoons, prepared horseradish; 4 (6- to 8-ounce) center-cut, filets mignons, 2 inches thick, trimmed; ½ teaspoon, pepper; 1 , shallot, minced; ½ cup, red wine; 1 teaspoon, packed brown sugar; ¼ teaspoon, minced fresh thyme

1 comment

Appears in Cook's Country October/November 2023

Main Courses

Vegetables

Beef

This dinner is so fancy you’ll feel like you’re out at a restaurant, but it’s easy enough to make at home.

SERVES4

TIME45 Minutes

WHY THIS RECIPE WORKS

We added horseradish to earthy parsnip puree for its tingling heat. For an easy yet elegant meal, we served the parsnip puree alongside tender filets mignons topped with a red wine pan sauce.

This is a members' feature.