Filet Mignon with Horseradish Cream

Name: Filet Mignon with Horseradish Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 filet mignon steaks; Salt to taste; Black pepper to taste; 2 tablespoons olive oil; 1/2 cup sour cream; 2 tablespoons prepared horseradish; 1 teaspoon Dijon mustard; 1 teaspoon lemon juice; Salt and pepper to taste

Highlighted under: World Table

I absolutely adore preparing filet mignon, especially when it's accompanied by the perfect horseradish cream. This combination elevates the buttery tenderness of the steak, creating an unforgettable dining experience. I’ve experimented with various methods over the years, and I find that searing the steak to achieve that perfect crust is key. Paired with a tangy horseradish sauce, this dish feels luxurious yet is surprisingly straightforward to make for a special dinner or when entertaining guests.

Created by

Anna

Last updated on 2026-01-22T13:58:28.387Z

When I first tried horseradish cream with steak, I knew I had discovered something incredible. The heat and tang of the horseradish perfectly complement the rich flavor of the filet mignon. I typically prepare the cream fresh using prepared horseradish and a bit of sour cream, which adds a coolness to balance the dish. This is a key element that has earned this combination a spot on my dinner table.

As I delved deeper into cooking filet mignon, I learned that allowing the meat to rest for a few minutes after cooking can make all the difference. It gives the juices time to redistribute, resulting in a perfectly juicy steak. I like to finish it off with a sprinkle of sea salt right before serving to enhance the flavors even further.

Why You'll Love This Recipe
Tender, melt-in-your-mouth filet mignon
Creamy horseradish sauce adds a perfect kick
Impressive yet easy enough for weeknight dinners

Perfectly Searing the Filet Mignon

Getting the perfect sear on your filet mignon is crucial for developing its flavor and texture. Start with a well-preheated skillet; I recommend using cast iron for better heat retention. When you add the steaks, they should sizzle immediately. Cook them undisturbed for the first few minutes, allowing a deep brown crust to form. If your steaks are sticking, they likely need more time. Aim for a golden-brown exterior, which indicates that the Maillard reaction is taking place, enhancing the steak's richness.

For medium-rare filet mignon, sear each side for about 4-5 minutes, depending on thickness. If you prefer something more well-done, extend the cooking time by 1-2 minutes per side. You can use a meat thermometer to check internal temperature; 130°F (54°C) is ideal for medium-rare. Remember to remove the steaks from the skillet just before reaching your target temperature, as they will continue to cook while resting.

Crafting the Horseradish Cream

The horseradish cream is a simple yet essential component that elevates this dish. Freshness is key: if you can find freshly grated horseradish, it makes a world of difference in flavor compared to prepared versions. However, prepared horseradish works perfectly well and is more convenient. Combine it thoughtfully with sour cream and Dijon mustard for a balanced kick that complements the rich filet mignon without overpowering it.

For a richer texture, consider adding a tablespoon of heavy cream to your horseradish mixture. This not only enhances creaminess but also tones down the pungency of the horseradish, making it suitable for those sensitive to heat. Don’t forget to chill it for at least 30 minutes before serving; this allows the flavors to meld beautifully, creating a glossy and flavorful sauce that adds a delightful contrast to the steak.

Ingredients

For the Filet Mignon

4 filet mignon steaks
Salt to taste
Black pepper to taste
2 tablespoons olive oil

For the Horseradish Cream

1/2 cup sour cream
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 teaspoon lemon juice
Salt and pepper to taste

Instructions

Prepare the Horseradish Cream

In a small bowl, combine the sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and pepper. Mix until well combined, then refrigerate until ready to serve.

Cook the Filet Mignon

Season the filet mignon steaks with salt and black pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the steaks and sear for about 4-5 minutes on each side for medium-rare, adjusting time if you prefer more or less doneness.

Rest and Serve

Once cooked to your liking, remove the steaks from the skillet and let them rest for about 5 minutes. Serve with the horseradish cream on the side.

Pro Tips

For an extra layer of flavor, try adding a sprig of rosemary or thyme to the skillet while the steaks cook.

Storage and Make-Ahead Tips

If you're planning to prepare this dish ahead of time, the steaks can be seasoned and stored in the refrigerator for up to 24 hours before cooking. This not only saves time but also allows the salt to penetrate the meat, enhancing its flavor and tenderness. Just be sure to bring them to room temperature before searing to ensure even cooking.

The horseradish cream can also be made a day in advance and stored in an airtight container. The flavors will develop even further, making your meal preparation easier. Just remember to give it a quick stir before serving, as some separation may occur.

Serving Suggestions and Variations

When it comes to serving filet mignon, classic accompaniments like roasted asparagus, garlic mashed potatoes, or a simple arugula salad work beautifully. Consider providing additional sauces on the side, such as a red wine reduction or a chimichurri, for guests to personalize their meal. A quality red wine, such as a Cabernet Sauvignon, pairs excellently with this dish and enhances its luxury feel.

For a fun variation, you can experiment with different spice blends on your steaks before searing—try a Montreal steak seasoning for a punchier flavor profile. You could also substitute Greek yogurt for sour cream in the horseradish sauce for a slightly tangier version while maintaining a creamy texture.

Questions About Recipes

→ Can I use a different cut of steak?

Yes, you can use ribeye or sirloin, but adjust cooking times based on the thickness.

→ Is horseradish cream spicy?

It has a kick, but you can adjust the amount of horseradish to your liking.

→ Can I make the sauce ahead of time?

Absolutely! The flavors actually meld and improve when made a few hours in advance.

→ What should I serve with this dish?

Mashed potatoes or a fresh salad pair wonderfully with filet mignon.