Filet Mignon with Horseradish Cream

Name: Filet Mignon with Horseradish Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 filet mignon steaks (about 6 oz each); Salt and freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons butter; 1/2 cup sour cream; 2 tablespoons prepared horseradish; 1 tablespoon Dijon mustard; Salt and pepper to taste; Chopped chives for garnish (optional)

Highlighted under: Comfort Meal Recipes

I've always considered filet mignon to be the crème de la crème of beef dishes. Cooking it perfectly is both an art and a science, and when paired with a zingy horseradish cream, it turns into an extraordinary culinary experience. I love how the rich, buttery texture of the filet melds seamlessly with the sharp tang of horseradish, creating a delightful contrast. This dish is perfect for a special occasion or when you simply want to indulge in something truly gourmet without feeling overwhelmed in the kitchen.

Created by

Luca

Last updated on 2026-01-22T12:14:28.859Z

When I first attempted filet mignon, I was nervous about overcooking such a luxurious cut of meat. Utilizing a meat thermometer was a game-changer for me—it ensures a perfect medium-rare temperature every time. The high heat sears the outside, giving that beautiful crust, while the inside remains tender and juicy, just as it should be.

Serving it with horseradish cream was a delightful discovery: it adds a fresh bite that cuts through the richness. I recommend tasting the cream before serving to perfectly balance the flavor to your liking. It truly elevates the dish to another level!

Why You Will Love This Dish
Perfectly tender filet mignon cooked to your preference
Zesty horseradish cream that complements the meat beautifully
Impressive enough for dinner parties yet easy to prepare at home

Mastering the Art of Filet Mignon

When it comes to cooking filet mignon, timing and temperature are crucial. For medium-rare, aim for an internal temperature of 130-135°F. Using an instant-read thermometer ensures accuracy. After searing, let your steak rest; this allows the juices to redistribute, resulting in a tender and juicy bite. If you prefer a crustier texture, a quick finish in a hot oven after searing can create an attractive golden brown exterior while keeping the center succulent.

Choosing the right cut is just as important as cooking it. Look for steaks that have a bright red color with a good amount of marbling; this fat will melt during cooking, enhancing the flavor and tenderness. Filet mignon is dense, so be cautious about cooking it too long—overcooked filet becomes chewy. Invest in a nice quality piece from a trusted butcher or grocery store that focuses on fresh cuts.

The Horseradish Cream: A Flavorful Contrast

Horseradish adds a unique zing that perfectly complements the rich, buttery nature of filet mignon. When mixing the horseradish cream, use fresh horseradish for the best flavor or jarred prepared horseradish for convenience. Regardless of the option, taste and adjust the level of horseradish to suit your palate; starting with 1 tablespoon can be a good baseline if you're unsure about the heat level.

If you're making this dish for guests or special occasions, consider preparing the horseradish cream a day in advance. This allows the flavors to meld beautifully over time. Store it in an airtight container in the refrigerator, and remember to give it a good stir before serving, as ingredients may separate. This cream is not only great with beef but also pairs well with other meats or roasted vegetables for versatile serving options.

Ingredients

For the Filet Mignon

2 filet mignon steaks (about 6 oz each)
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter

For the Horseradish Cream

1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
Salt and pepper to taste
Chopped chives for garnish (optional)

Preparation Steps

Cooking Instructions

Prepare the Horseradish Cream

In a small bowl, combine sour cream, prepared horseradish, Dijon mustard, salt, and pepper. Mix well and adjust seasoning to taste. Refrigerate until ready to serve.

Cook the Filet Mignon

Take the filet mignon out of the refrigerator and let them rest at room temperature for about 15 minutes. Season generously with salt and black pepper. Heat olive oil in a skillet over medium-high heat. When the oil is shimmering, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. In the last minute, add butter to the pan, spooning the melted butter over the steaks for added flavor.

Serve

Remove the filet mignon from the skillet and let them rest for 5 minutes before slicing. Serve with a dollop of horseradish cream on the side, garnished with chives if desired.

Enjoy Your Meal!

Pro Tips

For an extra touch of flavor, consider adding garlic cloves and fresh thyme to the skillet while cooking the steaks. Basting the filets with the flavored butter can enhance the aroma and taste.

Serving Suggestions

This filet mignon dish pairs wonderfully with sides that balance its richness. Roasted asparagus or garlic mashed potatoes can enhance the meal's elegance. For a lighter option, consider a fresh arugula salad with a light vinaigrette that will cut through the fat of the steak. If you want to elevate this meal further, a glass of full-bodied red wine, such as Cabernet Sauvignon, can complement the steak's flavors beautifully.

When plating, position the filet mignon at the center of the plate, artfully drizzling horseradish cream beside it. A sprinkle of freshly chopped chives adds a pop of color and a mild onion flavor, making the presentation not just tasty but visually appealing.

Storing and Reheating

If you find yourself with leftovers, store the filet mignon in an airtight container in the refrigerator for up to three days. To reheat, avoid using the microwave as it can toughen the meat. Instead, gently reheat in a skillet over low heat, adding a touch of broth or water to create steam, which will help keep the meat moist. Covering the skillet can speed up the reheating process while preventing dryness.

The horseradish cream can last in the fridge for up to a week and can be served with other dishes or sandwiches. If you’ve made extra, consider it as a condiment for grilled meats or as a zingy addition to deviled eggs, showcasing its versatility beyond this meal.

Questions About Recipes

→ What is the best cooking method for filet mignon?

Searing in a hot skillet is recommended for the best crust and flavor. Use a meat thermometer to check for the internal temperature.

→ Can I prepare the horseradish cream in advance?

Yes, you can prepare the horseradish cream a few hours ahead and store it in the refrigerator for enhanced flavor.

→ What side dishes pair well with filet mignon?

Mashed potatoes, roasted vegetables, or a fresh salad complement filet mignon beautifully.

→ How do I know when my filet mignon is cooked to perfection?

A medium-rare filet should read 130-135°F on a meat thermometer. Let it rest after cooking for the best texture.