Filet Mignon with Horseradish Cream

Posted: April 13, 2018 in Recipes

stk_horsrelishThe extra dollop of horseradish is for those who like a little more zest with their steaks. Prepare the sauce in advance to save time.

Difficulty: Easy

Hands-on: 15 minutes

Total: 20 minutes


Serves: 4

½ cup sour cream
¼ cup mayonnaise
2 tsp. freshly squeezed lemon juice
2 Tbsp. bottled horseradish, slightly drained
Dash hot pepper sauce
2 tsp. chopped parsley
½ tsp. Kosher salt
¼ tsp. freshly cracked black pepper
3 Tbsp. olive oil
4 filet mignons (6 oz. each)
1 Tbsp. minced fresh chives
Additional horseradish, for garnish

Step 1

Mix together the sour cream, mayonnaise, lemon juice, horseradish, pepper sauce, parsley, salt, and pepper. Set aside.

Step 2

Heat the oil in a large skillet over high heat. Season the filets with salt and pepper. Cook, searing quickly over high heat, until the underside is browned, about 4 to 5 minutes for medium-rare. Flip the filets and cook for another 4 to 5 minutes.

Step 3

Transfer the filets to a plate and tent with tinfoil to keep warm. Let rest for 4 to 5 minutes to allow the juices to redistribute.

Step 4

To serve, place the steaks on serving plates and dollop the sauce on top. Garnish with chives and additional horseradish, if desired

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