Filet Mignon with Horseradish Cream

By akselden

Ingredients

• 1/2 cup sour cream
• 2 tbsp prepared horseradish
• Salt and freshly ground pepper to taste
• Extra-virgin olive oil
• 1 baguette (about 1 lb.), cut
• diagonally into 24 slices, each
• 1/4 " thick
• l 1/2 lb. filet mignon steaks (about
• 3 ), each about 1" thick
• 1 bunch fresh watercress

Details

Servings 24

Preparation

Step 1

In small bowl stir together sour cream and horseradish; season to taste with salt and pepper. Cover and refrigerate until ready to use. Heat broiler (rack should be about 4" from flame). Brush oil onto both sides of each bread
slice; broil, turning once, until
golden on both sides; remove and set aside. Season steaks on both sides with salt and pepper; broil until medium rare, 4-6 min. per side. Remove and let stand at least 5 min. Cut across grain into 24 thin pieces about the length of bread. To serve, spread 1 side of each bread slice with thick layer of horseradish mixture. Place a few watercress leases on each slice; top with filet mignon.