PAN-SEARED FILETS MIGNON WITH HORSERADISH SAUCE (for four)
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4 center cut filets mignon, 1-1/2 to 2 inches thick, 7 to 8 ounces each, trimmed of fat and silver skin and dried thoroughly with paper towels
2 tablespoons extra-virgin olive oil
sea salt to taste
3 tablespoons Dijon mustard
3 tablespoons cracked black peppercorns
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
3 tablespoons unsalted butter
1-1/2 cups sour cream
3 tablespoons prepared horseradish
- Rub filets with oil and sprinkle them with salt. Rub each filet with mustard, then with pepper. Combine the finely minced rosemary and thyme on a cutting board and roll the edges of the filets in the herbs.
- Melt 3 tablespoons butter in a large, heavy skillet or sauté pan over high heat until hot but not smoking. Add the steaks and sear for 1 minute on each side, turning with tongs. Reduce heat to medium and continue cooking, turning every other minute with tongs, until well browned and a nice crust has formed, about 8 minutes total for medium rare meat.
- Transfer the steaks to a warm platter and loosely tent them with foil while you prepare the sauce. Combine the sour cream and horseradish. Serve the steaks, accompanied by a dollop of horseradish sauce.
NOTE: For a whole 3-1/2 to 5 pound fully trimmed beef tenderloin, butt end left intact, heat the oven to 425* and place beef on a rack on a rimmed baking sheet. Roast until an instant read thermometer inserted into the thickest end reads 115*, about 35 minutes. Switch oven to broiler setting and broil until crusty, 5 to 10 minutes. (A thermometer inserted into thickest end should read 125*). Let roast sit on a cutting board for 30 minutes, then thinly slice beef and serve with sauce.
adapted from Saveur Magazine, December, 2008