Filets Mignons with Parsnip Puree | America's Test Kitchen

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