Grilled Filet Mignon with Horseradish Sauce

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Making restaurant-quality steak at home can feel pretty intimidating, especially when you’re working with a cut as fancy as filet mignon. Between getting the temperature just right and timing everything perfectly, it’s no wonder many of us save this classic dish for special occasions at steakhouses. But here’s the thing – cooking the perfect filet mignon is actually more straightforward than you might think.

This filet mignon with horseradish sauce recipe breaks it down into simple steps anyone can follow, and the creamy, zingy sauce adds just the right kick to make your home-cooked steak rival any high-end restaurant version.

What Kind of Filet Mignon Should I Use?

When shopping for filet mignon, look for cuts that are at least 1.5 inches thick with good marbling and a bright red color. The most tender filets come from the center cut of the tenderloin, though tail pieces can work if that’s what’s available. For the best results, choose USDA Choice or Prime grade beef – while Prime is more expensive, its extra marbling makes for an incredibly tender steak. Just make sure to bring your filets to room temperature about 30 minutes before cooking, and pat them dry with paper towels to help achieve that perfect sear. If you’re buying from a butcher, ask for center-cut pieces that are evenly sized so they’ll cook at the same rate.

Options for Substitutions

While some ingredients in this recipe are essential, there are several ways you can adjust it to work with what you have:

• Filet mignon: This is really the star of the show and while you could use other cuts like ribeye or NY strip, the texture and tenderness won’t be quite the same. If you do swap, keep in mind cooking times may need to be adjusted.
• Avocado oil: Any high-heat cooking oil works well here – try grapeseed oil, vegetable oil, or even ghee. Avoid regular butter or olive oil as they can burn at high temperatures.
• Sour cream: Greek yogurt makes a great substitute for sour cream in the sauce. It’ll give you that same tangy flavor with a bit less fat.
• Prepared horseradish: This is pretty important for the signature flavor, but if you’re in a pinch, you can use wasabi paste – just start with half the amount as it’s usually stronger.
• Fresh lemon juice: While fresh is best, bottled lemon juice will work. You can also try white wine vinegar – just use half the amount called for.
• Chives: Green onions (just the green parts) or finely chopped parsley work well for garnish if you don’t have chives on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking filet mignon is not letting your steaks come to room temperature before cooking – take them out of the fridge at least 30 minutes before you plan to cook them. Another common error is moving the steaks too much while cooking; let them develop a nice crust by leaving them undisturbed for 4-5 minutes on each side. The temperature of your pan is crucial – if it’s not hot enough, you won’t achieve that perfect golden-brown crust, so make sure your pan is smoking hot before adding the oil and steaks. For the perfect medium-rare, use a meat thermometer and remove the steaks at 125°F, as the temperature will continue to rise during resting – speaking of which, don’t skip the 10-minute rest period, or all those flavorful juices will end up on your cutting board instead of in your steak.

What to Serve With Filet Mignon?

When serving filet mignon, you’ll want sides that complement the rich, tender meat without stealing the show. A classic steakhouse-style baked potato loaded with butter and sour cream makes an excellent partner, while roasted asparagus or sautéed mushrooms add an earthy note that pairs perfectly with the beef. For a complete steakhouse experience at home, consider adding a simple mixed green salad dressed with olive oil and balsamic vinegar, or go all out with creamed spinach. If you’re feeling fancy, you could also serve some dinner rolls on the side to soak up any extra horseradish sauce!

Storage Instructions

Keep Fresh: If you have leftover filet mignon, place it in an airtight container and keep it in the fridge for up to 3 days. For the horseradish sauce, store it separately in its own container in the refrigerator where it’ll stay good for up to 5 days – it actually tastes even better the next day when the flavors have had time to mingle!

Make Ahead: The horseradish sauce can be made up to 2 days in advance, which is perfect when you’re planning a special dinner. Just give it a quick stir before serving. As for the steaks, they’re best prepared fresh, but you can season them up to 8 hours ahead and keep them covered in the fridge.

Serve Again: To enjoy leftover filet mignon, let it come to room temperature for about 30 minutes. Then either serve it cold, sliced thin on a salad, or gently warm it in a skillet over low heat just until heated through – but be careful not to overcook it, as it can quickly become tough.

Preparation Time	15-20 minutes
Cooking Time	180-190 minutes
Total Time	195-210 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1100
• Protein: 80-90 g
• Fat: 70-80 g
• Carbohydrates: 10-15 g

Ingredients

• Two 6-ounce tenderloin steaks (filet mignon)
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon avocado oil
• 2 tablespoons prepared horseradish
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup sour cream
• 1 tablespoon mayo
• 1 teaspoon worcestershire sauce
• 1 tablespoon lemon juice, fresh
• Chopped chives for garnish

Step 1: Season and Prepare the Beef

Begin by seasoning the beef tenderloins on both sides with salt and pepper to taste.

Place the seasoned beef into a vacuum seal bag and vacuum seal it to remove all the air.

If you do not have a vacuum sealer, you can use the water displacement method as an alternative.

Step 2: Sous Vide the Beef

Heat a water bath to 125°F (52°C).

Once the water bath has reached the desired temperature, add the vacuum-sealed beef and let it cook for 3 hours.

This slow cooking method will ensure that the beef is tender and evenly cooked.

Step 3: Prepare the Beef for Searing

After the 3 hours of cooking, carefully remove the beef from the water bath and take it out of the vacuum seal bag.

Pat the beef dry with paper towels to ensure a nice sear in the skillet.

Step 4: Sear the Beef

Heat a cast iron skillet over high heat until it begins to smoke lightly.

Add a splash of avocado oil or any high smoke point oil to the hot skillet.

Place the beef in the skillet and sear for 45-60 seconds on each side, just enough to form a flavorful brown crust.

Be cautious not to cook it any longer to avoid overcooking.

Step 5: Serve and Enjoy

Remove the beef from the skillet and let it rest briefly before serving.

Pair the tenderloins with a delicious creamy horseradish sauce, which complements the rich flavors of the beef.

Enjoy your perfectly cooked beef tenderloin!

Step 6: Make and Store the Creamy Horseradish Sauce

Combine all the ingredients for the creamy horseradish sauce in a bowl and mix well until smooth.

Transfer the sauce to a covered container and store it in the refrigerator, where it will keep well for 2-3 weeks, ready for future use.