Filet Mignon Appetizer with Creamy Horseradish Sauce
How many times have you heard, "Don't fill up on appetizers ... you'll spoil your dinner!" Well, this one might be worth promoting to dinner status because it's so filling and so good!
8
Servings 8
Ingredients:
- 1-1/2 – 2 lb filet mignon
- 1/2 cup Prairie Farms Sour Cream
- 2 tbsp prepared horseradish
- 2 tbsp fresh tarragon minced
- 1/2 cup mayonnaise
- Dash of Worcestershire sauce (optional)
- 1 French bread baguette
- 1 cup fresh arugula
- 1 to 2 tbsp capers
- Olive oil, sea salt, pepper to taste
Directions:
Filet Mignon
- Preheat oven to 450 °F (or 440 °F for convection oven).
- Bring filet mignon to room temperature – about 15 minutes out of refrigerator, pat dry with paper towel.
- Season with pepper and salt.
- Heat pan over high heat with olive oil. Place filet mignon in hot pan and sear each side about 2-3 minutes. This will lock in moisture, keeping it tender on inside and sealed on outside. Roast filet mignon in preheated oven for 7–8 minutes for medium-rare or 8-10 minutes for medium-well.
- Let meat rest under aluminum foil for 10 minutes before slicing. Slice thin.
Creamy Horseradish Sauce
- Combine sour cream, prepared horseradish, tarragon, mayonnaise, and Worcestershire sauce (optional) together.
Toasted Bread
- Reduce heat to 425 °F.
- Cut bread into bite-size pieces about 16–20 per loaf.
- Brush olive oil on both sizes of each slice of bread.
- Bake for 6-8 minutes until desired crispness. Cool on wire rack.
Assembly
- Place few pieces of arugula leaves on each toasted bread, add slice of filet mignon, dollop of creamy horseradish sauce, and garnish with capers.
- Serve warm or cooled.