On Wed, 20 Feb 2013 16:39:01 -0800, wrote:

>
>This is sooo wonderful. Well seasoned and tender.
>It's a tapas recipe but I added a salad and made it a dinner.
>
>Step by step w/photos
>http://www.kokoscornerblog.com/mycor...t-mignon-.html
>
>or
>http://tinyurl.com/babfrop
>
>Here's the recipe:
>
>
>@@@@@ Now You're Cooking! Export Format
>
>Filet Mignon With Horseradish Cream On Toasted Ficelle
>
>meats
>
>2 tablespoons black peppercorns
>3 teaspoons dried rosemary
>2 tablespoons kosher salt
>2 cloves garlic, coarsely chopped
>1/4 cup olive oil
>1 12 ounce piece filet mignon (beef tenderloin)
> horseradish cream
>1/2 cup sour cream
>3 tablespoons bottled horseradish
> pinch of kosher salt
> ficelle
>1 long, narrow baguette about 2 inchs; in diameter
>1/4 cup olive oil
> sea salt, for garnish
>
>1. For the filet mignon: In a spice grinder or a mortar and pestle,
>grind or crush the peppercorns and rosemary to a fine powder. Add the
>salt and stir to mix. Add the garlic and blend to a paste.
>2. In a small bowl, stir the spice mixture into ¼ cup olive oil. Rub
>the paste on both sides of the tenderloin. Wrap the meat in plastic
>wrap and refrigerate for at least 6 hours and up to 2 days.
>3. For the horseradish cream: In a small mixing bowl, stir together
>the sour cream and horseradish. Season with salt and stir well. Cover
>and refrigerate until needed or for up to 3 days.
>4. Preheat the oven to 425°F.
>5. For the ficelle: Slice the bread into 25 to 30 slices about ¼ inch
>thick. Brush with the other ¼ cup olive oil to coat both sides. Lay
>the slices on a baking sheet. Toast the bread in the oven for about 7
>minutes. Rotate the baking sheet and toast for 3 minutes longer, or
>until the bread slices are crisp and browned. Let the ficelle cool.
>6. Remove the tenderloin from the refrigerator and scrape the spice
>cure from it. Season with a little salt.
>7. Heat an ovenproof sauté pan over high heat and sear the tenderloin
>on all sides until lightly browned. Transfer the pan to the oven and
>cook for about 7 minutes longer for medium-rare, or to the desired
>degree of doneness. Remove the tenderloin from the pan and set aside
>to rest and cool for about 20 minutes.
>8. Slice the tenderloin into slices about ¼ inch thick.
>9. Spread each ficelle with about 1 teaspoon of horseradish cream and
>top each with a slice of meat. Garnish each with a pinch of sea salt
>and serve.
>
>Serves 4
>
>Maher, Suzanne; Pforzheimer, Andy (2009-06-16). The Barcelona
>Cookbook: A
>Celebration of Food, Wine, and Life (p. 33). Andrews McMeel Publishing
>LLC.
>Kindle Edition.
>
>Notes: The Barcelona Cookbook
>
>Yield: 4 servings

Looks and sounds delicious, I especially like the idea of the creamed
horseradish sauce.