- 2 c plain Greek yogurt
- 4 tbsp prepared horseradish with juices
- 2 lemons, zested and juiced
- ½ tsp kosher salt and freshly ground pepper
- 4 tbsp fresh rosemary, chopped
- 4 tbsp extra virgin olive oil, divided
- 4 (1-in thick) Filet Mignon steaks, about 6 oz each
- 1 whole shallot, finely minced
- ⅓ c pinot noir
- 2 tbsp unsalted butter
To prepare the horseradish sauce, add the yogurt, horseradish, and lemon zest and juice to a small bowl and whisk to combine. Cover and place in refrigerator until ready to serve. Can be made one day ahead.
In another small bowl, combine salt, pepper, rosemary and 2 tbsp olive oil and whisk until a paste is formed. Press the seasoning mixture onto the steaks; coat both sides of each steak. Heat the remaining olive oil in a skillet over medium high heat for 2 minutes. Sear steaks for 2-3 minutes per side, creating a nice browned crust. Reduce heat to low and gently cook the steaks to your desired temperature; 145° internal temperature is recommended for medium rare. Remove steaks from heat and transfer to a serving platter. Cover with foil to keep warm and allow the steaks to rest for 10 minutes.
While steaks are resting add a splash of olive oil to the pan. Return heat to medium high and cook the shallot until translucent, about 2 minutes. Remove pan from heat and add the pinot noir and scrape up any browned bits from the bottom of the pan. Add the butter and swirl together. Thinly slice the steaks and arrange on a serving platter, keeping any juices underneath the steaks. Drizzle pan sauce over the steaks, then add horseradish sauce over top and serve.
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