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Beef Tenderloin Fillets with Horseradish Chili

Beef Tenderloin Fillets with Horseradish Chili comes together with Beef Tenderloin Cut Into Fillets About, Inches Thick, Snipped Fresh Sage Or Dried Sage Crushed, Ground White Or Black Pepper, and Salt. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2 lb
• 1
• 2 tsp
• 1/4 tsp
• 1/4 tsp
• 2 tsp
• 1 cup
• 2 tbsp
• 2 clove
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Rub both sides of fillets with sage, pepper, and salt; set aside.

2. 2

   In a heavy skillet heat oil over medium-high heat.

3. 3

   Add tomatoes, chili seasoning, and garlic to skillet; cook for 1 to 2 minutes or until tomatoes just start to soften.

4. 4

   Reduce heat to medium-low.

5. 5

   Add beans and horseradish.

6. 6

   Cook and stir for 2 minutes more.

7. 7

   Loosely cover chili; keep warm.

8. 8

   Grill fillets on the rack of an uncovered grill directly over medium coals for 18 to 20 minutes for medium doneness or to desired doneness. (Or, in a heavy skillet cook fillets in 4 teaspoons hot oil over medium heat for 14 to 16 minutes, turning once.) To serve, place one fillet on each plate; spoon warm chili sauce over fillet and garnish with sage leaves.

9. 9

   Serve with steamed vegetables, if desired.

10. 10

    Prep: 25 minutes

11. 11

    Cook: 3 minutes

12. 12

    Grill: 18 minutes