Filet Mignon with Horseradish Cream
Updated: Aug 17
1/2 cup Sour Cream
2 TBSP prepared horseradish
salt & freshly ground black pepper
1 baguette, cut diagonally into 1/2 inch slices
extra-virgin olive oil
1 1/2 lbs filet mignon steaks
1 bunch fresh watercress
To make the horseradish cream: In a small bowl, stir together the sour cream and horseradish and season to taste with salt and pepper. Cover & refrigerate the mixture until ready to use (up to 1/2 hour)
Preheat a broiler and adjust the rack so that it is about 4 inches from the heating element. Brush both sides of bread slices with olive oil and broil, turning once until golden brown on both sides. Keep the broiler on. Season the steaks, on both sides with salt and pepper to taste, then broil them until medium rare, 4 to 6 minutes per side. Remove the steaks and let them stand fro at least 5 minutes or up to 1/2 hour before slicing.
To serve, slice the meat across the grain into 24 thin slices about the length of each bread slice. Spread 1 side of each baguette slice thickly with the horseradish cream. Pinch the leaves off the watercress sprigs and place leaves on each slice. Top each bread slice with slices of the filet mignon.