Filets Mignons with Parsnip Puree | America's Test Kitchen

Name: Filets Mignons with Parsnip Puree | America's Test Kitchen
Total time: 45 min
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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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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