Salt and Pepper Filets Mignon with Horseradish Cream Sauce
Salt and Pepper Filets Mignon with Horseradish Cream Sauce
Author: The Blue Jean Chef, Meredith Laurence
Serves: 4
This is a simple preparation for a simply delicious cut of beef. The tenderloin steak, also known as the filet mignon, is one of the leanest and most tender pieces of meat. When you have a great ingredient, you don’t need to do a lot to it, so just season with a generous amount of salt and pepper and then add a punch of flavor with the horseradish cream at the end. Couldn’t be simpler!
Ingredients
- 4 (6- to 8-ounce) filets mignons (between 1- and 1½-inches thick)
- coarse salt and coarsely ground black pepper
- Horseradish Sauce:
- 2 tablespoons lemon juice
- 3 tablespoons prepared horseradish
- ¾ cup crème fraîche (or sour cream)
- 1 teaspoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
Instructions
- Pre-heat the air fryer to 400ºF.
- Season the steaks generously with the salt and freshly ground black pepper and then transfer the steaks to the air fryer.
- Air-fry the steaks for 15 minutes, turning them over halfway through the cooking process. This should cook steaks to about medium, depending on how thick they are. If you’d prefer your 1-inch steaks medium-rare or medium-well, simply add or subtract two minutes from the cooking time. If your steaks are thicker than 1-inch, add a couple of minutes to the cooking time. When cooked to your desired degree of doneness, remove the steaks from the air fryer and let them rest for 5 minutes before serving.
- While the steaks are air-frying and resting, prepare the horseradish cream by combining the lemon juice, horseradish, crème fraîche (or sour cream), thyme and parsley in a small bowl. Mix well and season with salt and freshly ground black pepper.
- Serve the steaks with a little horseradish sauce spooned on top or served at the table.
