Filet Mignon with Horseradish sauce

We had some friends over for dinner last night and I wanted to keep it simple.  We made steaks with this tangy horseradish sauce that I found in one of Julia Child's cookbooks.  The combo was AWESOME!  That Julia Child sure knew what she was doing in the kitchen.  We had some leftover sauce so I added it to a batch of mashed potatoes for dinner tonight.


4 lean filets of beef
1/2 cup sour cream
1/3 cup horseradish
2 tablespoons of dijon mustard
Salt and pepper (to taste)


Preheat the oven to 425 degrees F.


Whisk the sour cream, horseradish and dijon mustard together in a small bowl with a dash of salt and pepper.  Taste the sauce and add more salt and pepper as desired.


Salt and pepper both sides of your filets.  Add a couple of glugs of olive oil to a grill pan and place it over high heat on the stove.  Once the grill pan is very hot, sear both sides of the filets (3 minutes on each side).  Do not cook them too long!  The goal is just to sear the juices in at this point.  Once you have seared both sides, place the grill pan in the oven.  If you want your steaks done medium-rare, cook them for 10 minutes in the oven.  If you want them medium cook them for 12 minutes.


Remove the grill pan from the oven and place the steaks on plates.  Allow the steaks to rest for 4-5 minutes (the juices redistribute in the meat at this point).  Put a dollop of horseradish sauce on top of each steak.


I served these steaks with some sweet potato fries (ala the freezer section) and a large green salad.  Great summer dinner!