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Filet Mignon Appetizer with Creamy Horseradish Sauce

How many times have we heard, "Don't fill up on appetizers ... you'll spoil your dinner!" Well, this one might be worth promoting to dinner status because it's so filling and so good! Our Filet Mignon Appetizer with Creamy Horseradish Sauce provides a complete wow factor if you need to serve heavy hors d'oeuvres at your next gathering. Bring the filet mignon to room temperature before seasoning and searing on all sides over high heat. Roast to desired doneness and let it rest before thinly slicing. To prepare the creamy horseradish sauce, combine Smith's Sour Cream, horseradish, tarragon, mayonnaise and Worcestershire sauce. Assemble your Filet Mignon Appetizer on bite-sized pieces of toasted bread topped with arugula leaves, followed by a slice of filet, a dollop of creamy horseradish sauce and a garnish of capers. This Filet Mignon Appetizer with Creamy Horseradish Sauce can be served either warm or cooled and will be the toast of the party! 

How to Make


  • 1-1/2 – 2 lb filet mignon
  • 1/2 cup Smith’s Old Fashioned Sour Cream
  • 2 tbsp prepared horseradish
  • 2 tbsp fresh tarragon, minced
  • 1/2 cup mayonnaise
  • Dash of Worcestershire sauce (optional)
  • 1 French bread baguette
  • 1 cup fresh arugula
  • 1 to 2 tbsp capers
  • Olive oil, sea salt, pepper to taste


filet mignon:

  1. Preheat oven to 450 F (or 440 F for convection oven).
  2. Bring filet mignon to room temperature – about 15 minutes out of refrigerator, pat dry with paper towel.
  3. Sprinkle with pepper and salt. 
  4. Heat pan over high heat with olive oil. Place filet mignon in a hot pan and sear each side about 2-3 minutes. This will lock in the moisture, keeping it tender on the inside and sealed on the outside. Roast filet mignon in preheated oven for 7–8 minutes for medium-rare or 8-10 minutes for medium-well.
  5. Let meat rest under aluminum foil for 10 minutes before slicing. Slice thin.

creamy horseradish sauce:

  1. Combine Smith's Old Fashioned Sour Cream, prepared horseradish, tarragon, mayonnaise, and Worcestershire sauce (optional) together.

toasted bread:

  1. Reduce heat to 425 F.
  2. Cut bread into bite-size pieces about 16–20 per loaf.
  3. Brush olive oil on both sizes of each slice of bread.
  4. Bake for 6-8 minutes until desired crispness. Cool on wire rack.


  1. Place a few pieces of arugula leaves on each toasted bread, add a slice of filet mignon, dollop of creamy horseradish sauce, and garnish with capers.
  2. Serve warm or cooled.


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