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.

Assembly:

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.