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

  1. 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.
  1. 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.
  1. 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

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