Filet Mignon With Red Wine Horseradish Sauce

This is from the snake river grill in jackson, wy. It sounds wonderful - especially because you can prepare the sauce one day before.

Melt 1 tablespoon butter in heavy medium saucepan over medium heat.

Add shallots , peppercorns and thyme and saute mixture until shallots are tender , about 5 minutes.

Add 2 cups red wine.

Increase heat and boil until liquid is reduced to 1 cup , about 20 minutes.

Strain sauce and return to same saucepan.

Add 1 / 2 cup whipping cream and boil until reduced to sauce consistency , about 7 minutes.

Stir in horseradish.

Season sauce to taste with salt and pepper.

Prepare barbecue or preheat broiler.

butter, shallot, black peppercorns, dried thyme, dry red wine, whipping cream, horseradish, filet mignon