Pasadena Star News/December 6, 2005

Pan-Seared Filet Mignon with Horseradish Cream
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
10


INGREDIENTS:
French baguette, cut in thin slices on an angle extra virgin olive oil for brushing on bread plus 2 tablespoons 2 (8-ounce) beef filet mignon steaks
Kosher salt and freshly ground pepper, to taste 1 cup sour cream 1/4 cup prepared horseradish
1 (about 5-ounce) bag baby arugula 2 tablespoons chopped chives, for garnish



1 Cut baguette into slices and brush both sides lightly with olive oil. Place on a baking sheet. Bake in a preheated 400-degree oven 4 to 5 minutes until lightly brown and crisp. Set aside.
2 Pat steaks dry with a paper towel and season generously with salt and pepper. In a heavy, ovenproof skillet, heat remaining 2 tablespoons olive oil over medium-high heat until almost smoking. Sear steaks, on 1 side only, 2 minutes until meat begins to caramelize. Resist urge to touch or poke at the meat so that caramelization actually has a chance to occur. Without flipping steaks, transfer pan to oven and roast at 400 degrees about 10 minutes for medium rare (150 degrees on meat thermometer). Allow meat to rest loosely tented under a piece of foil 10 minutes. Slice into thin 1/4-inch strips.
3 Meanwhile, in a small bowl, combine sour cream and horseradish. Season with salt and pepper to taste. Place a doolop of horseradish sauce on each slice of bread along with 1 or 2 baby arugula leaves. Top with a slice of filet, another small dollop of horseradish cream, and sprinkle with chives to garnish. Serve immediately.

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