Filet Mignon with Horseradish Cream

The extra dollop of horseradish is for those who like a little more zest with their steaks. Prepare the sauce in advance to save time.

Serves: 4Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 2 tsp. freshly squeezed lemon juice
  • 2 Tbsp. bottled horseradish, slightly drained
  • Dash hot pepper sauce
  • 2 tsp. chopped parsley
  • ½ tsp. Kosher salt
  • ¼ tsp. freshly cracked black pepper
  • 3 Tbsp. olive oil
  • 4 filet mignons (6 oz. each)
  • 1 Tbsp. minced fresh chives
  • Additional horseradish, for garnish


  • Mix together the sour cream, mayonnaise, lemon juice, horseradish, pepper sauce, parsley, salt, and pepper. Set aside.
  • Heat the oil in a large skillet over high heat. Season the filets with salt and pepper. Cook, searing quickly over high heat, until the underside is browned, about 4 to 5 minutes for medium-rare. Flip the filets and cook for another 4 to 5 minutes.
  • Transfer the filets to a plate and tent with tinfoil to keep warm. Let rest for 4 to 5 minutes to allow the juices to redistribute.
  • To serve, place the steaks on serving plates and dollop the sauce on top. Garnish with chives and additional horseradish, if desired.