PAN SEARED FILET MIGNON WITH HORSERADISH CREAM
Boy Eats World! A Private Chef Cooks Simple Gourmet
By David Lawrence
If you decide to make this for a party, take my advice and make plenty. They never fail to steal the show.
• 1 French baguette, sliced thin on an angle
• 2 tablespoons extra-virgin olive oil, plus more for brushing bread
• Kosher salt
• Freshly cracked black pepper
• 2 (8-ounce) filet mignon steaks
• 1 cup sour cream
• 1/4 cup prepared horseradish
• 1 bag pre-washed baby arugula
• 2 tablespoons chopped chives, for garnish
Preheat the oven to 400°F.
Brush one side of each baguette slice lightly with oil. Season with salt and pepper to taste. Place on a baking sheet and bake until lightly brown and crisp, 4 to 5 minutes. Set aside.
Pat the steaks dry with a paper towel and season generously with salt and pepper. In a heavy, ovenproof skillet over medium-high heat, heat 2 tablespoons oil until almost smoking. Sear the steaks, on one side only, until the meat begins to caramelize, about 2 minutes. Resist the urge to touch or poke at the meat so that caramelization can occur. Without flipping the steak, transfer the pan to the oven and roast for about 10 minutes for medium-rare (a meat thermometer should register 130° to 140°F). Allow the meat to rest, loosely tented under a piece of aluminum foil, for 10 minutes to allow the juices to redistribute. Slice into 1/4-inch strips.
Meanwhile, in a small bowl, combine the sour cream and horseradish. Season with salt and pepper. Place a dollop of the horseradish sauce on each slice of bread along with one or two of the baby arugula leaves. Top with a slice of the filet and another small dollop of the horseradish cream; sprinkle with chives. Serve immediately.