Filet Mignon with Smashed Potatoes and Horseradish Sauce

By lorik

We prefer brined (not creamy) horseradish. Buy refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives.

Ingredients

• 2 pounds red potatoes, upeeled, cut into 1-inch pieces
• 1/4 cup vegetable oil
• 1 cup sour cream
• 1/2 cup heavy cream
• Salt and pepper
• 4 (6- to 8-ounce) center cut filets mignons, 2 inches thick, trimmed
• 1/4 cup prepared horseradish, drained
• 2 teaspoons Dijon mustard
• 1/4 teaspoon sugar

Preparation

Step 1

1. Combine potatoes and 2 tablespoons oil in large bowl, cover, and microwave until tender, 10 to 12 minutes, stirring once halfway through cooking. Add ½ cup sour cream and ¼ cup cream and mash with potato masher until combined. Season with salt and pepper to taste. Cover and keep warm.

2. Pat steaks dry with paper towels and season with salt and pepper. Heat remaining 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 3 to 5 minutes per side. Transfer to plate and tent loosely with aluminum foil.

3. Combine remaining ½ cup sour cream, remaining ¼ cup cream, horseradish, mustard, and sugar in bowl. Season with salt and pepper to taste. Serve steaks with potatoes and sauce.