Beef Tenderloin Fillet with Horseradish Chili
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Great Combination of Flavors
  • 1-1/2 pounds beef tenderloin cut into 4 fillets about 1/4 inch thick
  • 2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
  • 1/4 to 1 teaspoon coarsely ground white or black pepper
  • 1/4 teaspoon salt
  • 2 teaspoons cooking oil
  • 1 cup coarsely chopped tomatoes
  • 2 tablespoons chili seasoning mix
  • 2 cloves garlic, minced
  • 1/2 cup drained canned red beans, rinsed
  • 1/4 to 1/2 cup grated fresh horseradish root
Rub both sides of fillets with sage, pepper, and salt; set aside.  In heavy skillet heat oil over medium-high heat.  Add tomatoes, chili seasoning, and garlic to skillet; cook for 1 to 2 minutes or until tomatoes just start to soften.  Reduce heat to medium-low.  Add beans and horseradish.  Cook and stir for 2 minutes more.  Loosely cover chili; keep warm.
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.  To serve, place one fillet on each plate; spoon warm chili sauce over fillet and garnish with sage.  Served with steamed vegetables, if desired.

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