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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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