Filets Mignons with Parsnip Puree
This dinner is so fancy you’ll feel like you’re out at a restaurant, but it’s easy enough to make at home.
Keywords
- Main Courses
- Beef
- Vegetables
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Cooking tools:
- Blender
- Instant-read thermometer
- Nonstick skillet
- Saucepan
- Serving platter
- Stove
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Paper towel
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
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