Peppercorn and Mustard Beef Filet with Horseradish Mayonnaise
Elevate your steak night with this irresistibly bold and flavorful Peppercorn and Mustard Beef Filet with Horseradish Mayonnaise. Perfectly seared center-cut beef filets are coated in a Dijon mustard glaze and an aromatic crust of freshly crushed black peppercorns and kosher salt for a delightfully peppery bite. Finished with a rich rosemary-garlic butter baste and served alongside a zesty, creamy horseradish mayonnaise crafted with lemon juice and prepared horseradish, this dish strikes the perfect balance between indulgence and vibrancy. Ready in just 30 minutes, this elegant main course pairs beautifully with roasted vegetables or velvety mashed potatoes, making it a show-stopping option for dinner parties or a romantic evening at home.
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Recipe Information
Ingredients
- 4 pieces Beef filet (center cut, approximately 1.5 inches thick)
- 2 tablespoons Coarse black peppercorns
- 2 teaspoons Coarse kosher salt
- 2 tablespoons Dijon mustard
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic (smashed and peeled)
- 2 sprigs Fresh rosemary sprigs
- 1 cup Mayonnaise
- 2 tablespoons Prepared horseradish
- 1 tablespoon Fresh lemon juice
- 0.25 teaspoons Salt (for horseradish mayo)
- 0.25 teaspoons Freshly ground black pepper (for horseradish mayo)
Instructions
Remove the beef filets from the refrigerator and allow them to come to room temperature (about 30 minutes) before cooking.
Crush the peppercorns coarsely using a mortar and pestle or by placing them in a resealable bag and using a rolling pin. Mix them with the kosher salt.
Pat the beef filets dry with paper towels and coat each side with Dijon mustard. Press the peppercorn and salt mixture onto the surfaces, forming a crust.
In a large, heavy skillet or cast-iron pan, heat the olive oil over medium-high heat until shimmering but not smoking.
Place the filets in the skillet and sear for 2-3 minutes per side to create a golden-brown crust.
Reduce the heat to medium, add the butter, garlic, and rosemary sprigs to the skillet, and use a spoon to baste the filets with the melted butter as they cook.
Continue cooking the filets to your desired doneness: approximately 4-5 minutes for medium-rare or longer for more well-done. Use a meat thermometer to check for accuracy (125°F for medium-rare).
Remove the filets from the skillet and let them rest on a plate for 5-7 minutes before serving.
While the filets rest, prepare the horseradish mayonnaise. In a small bowl, whisk together mayonnaise, prepared horseradish, lemon juice, salt, and freshly ground black pepper until smooth and well combined.
Serve the peppercorn and mustard beef filets hot with a dollop of horseradish mayonnaise on the side or drizzled over the top. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
3679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.3 g | 427% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 6155 mg | 268% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 3.4 g | ||
| Protein | 114.4 g | 229% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1734 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
