Filet Mignon with Horseradish Sauce
Ingredients
For the Filet:
- 4 8oz filet mignon steaks, about 1-1.5 inches thick
- 2 tbsp olive oil
- salt, to taste
- freshly ground black pepper, to taste
For the Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 3 tbsp prepared horseradish
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- salt, to taste
- freshly ground black pepper, to taste
Instructions
For the Filet:
- Remove the steaks from the refrigerator and allow them to come to room temperature for about 30 minutes
- Preheat a large cast-iron skillet over high heat
- Rub the steaks with olive oil and season generously with salt and pepper on both sides. Make sure you adjust your seasoning if you’re cooking thick steaks
- When the skillet is hot, add the steaks and sear for 2-3 minutes per side until a crust forms
- Reduce the heat to medium-high and continue cooking for another 4-6 minutes until desired doneness is reached (medium-rare is recommended). Use a meat thermometer if you’re new to cooking steaks
- Remove from heat and let rest for 5 minutes before serving
For the Sauce:
- In a small bowl, whisk together sour cream, mayonnaise, horseradish, Dijon mustard, and garlic until well combined
- Season with salt and pepper to taste
- Refrigerate until ready to serve
- Spoon over cooked filet mignon (sliced or whole) before serving
Notes
Always let your steaks rest for 5-10 minutes after cooking to retain the juices inside the steaks. Additionally, you can make the horseradish sauce ahead of time and store it in the refrigerator until ready to use. That way, you don’t have to run around in the kitchen doing several things all at the same time. Lastly, serve the dish with your favorite sides, such as roasted vegetables or mashed potatoes, for a complete meal.
*photo by Catherine Chan licensed under CC BY-SA 2.0