Imagine cutting into a perfectly seared, melt-in-your-mouth filet mignon, topped with a tangy, creamy horseradish sauce that elevates every single bite. This restaurant-quality dish is about to transform your home cooking from ordinary to extraordinary, proving that you don't need a professional chef's skills to create a show-stopping meal that will impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 filet mignon steaks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup sour cream
- 2 tablespoons prepared horseradish
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
Instructions
- Remove the filet mignon steaks from the refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat the steaks dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season both sides of the steaks generously with salt and freshly ground black pepper, pressing the seasoning gently into the meat.
- Heat olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until the oil is shimmering and almost smoking.
- Carefully place the seasoned steaks into the hot pan, ensuring they are not overcrowded to allow proper searing.
- Cook the steaks for approximately 3-4 minutes on each side for medium-rare, or adjust cooking time based on desired doneness and thickness of the steaks.
- Use tongs to flip the steaks and sear the edges briefly to develop a rich, golden-brown crust.
- While steaks are cooking, prepare the horseradish sauce by combining sour cream, prepared horseradish, Dijon mustard, and lemon juice in a small bowl. Whisk until smooth and set aside.
- Once steaks reach desired internal temperature, remove from pan and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Plate the steaks and generously drizzle the creamy horseradish sauce over the top or serve on the side.
- Garnish with fresh herbs like chopped parsley or chives if desired, and serve immediately.
Tips
- Temperature is Key: Always let your steaks come to room temperature before cooking to ensure even heat distribution.
- Dry Means Crispy: Pat steaks completely dry to achieve that coveted golden-brown crust that locks in flavor.
- Don't Overcrowd the Pan: Give each steak enough space to sear properly, which prevents steaming and ensures a beautiful crust.
- Use a Meat Thermometer: For precise doneness, invest in a reliable meat thermometer to check internal temperature.
- Resting is Crucial: Allow steaks to rest after cooking so juices redistribute, keeping the meat tender and juicy.
- Sauce Preparation Tip: Make the horseradish sauce ahead of time and refrigerate to let flavors meld together.
- Choose High-Quality Meat: Select well-marbled, fresh filet mignon for the best texture and flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 2g
Protein: 30g
Fat: 25g
Saturated Fat: 9g
Cholesterol: 100mg
