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


** Exported from Now You're Cooking! v5.87 **

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com