The extra dollop of horseradish is for those who like a little more zest with their steaks. Prepare the sauce in advance to save time.
Difficulty: Easy
Hands-on: 15 minutes
Total: 20 minutes
Serves: 4
Ingredients
½ cup sour cream
¼ cup mayonnaise
2 tsp. freshly squeezed lemon juice
2 Tbsp. bottled horseradish, slightly drained
Dash hot pepper sauce
2 tsp. chopped parsley
½ tsp. Kosher salt
¼ tsp. freshly cracked black pepper
3 Tbsp. olive oil
4 filet mignons (6 oz. each)
1 Tbsp. minced fresh chives
Additional horseradish, for garnish
Directions
Step 1
Mix together the sour cream, mayonnaise, lemon juice, horseradish, pepper sauce, parsley, salt, and pepper. Set aside.
Step 2
Heat the oil in a large skillet over high heat. Season the filets with salt and pepper. Cook, searing quickly over high heat, until the underside is browned, about 4 to 5 minutes for medium-rare. Flip the filets and cook for another 4 to 5 minutes.
Step 3
Transfer the filets to a plate and tent with tinfoil to keep warm. Let rest for 4 to 5 minutes to allow the juices to redistribute.
Step 4
To serve, place the steaks on serving plates and dollop the sauce on top. Garnish with chives and additional horseradish, if desired
