Reverse Sear Filet Mignon with Horseradish

Reverse Sear Filet Mignon with Horseradish Crème Fraiche


5 from 2 votes
Reverse Sear Filet Mignon with Horseradish
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Reverse Sear Filet Mignon with Horseradish Crème Fraiche

Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course
Servings: 4
Calories: 469kcal


  • pound filet mignon or beef tenderloin
  • 1 teaspoon kosher or fine sea salt
  • ½ cup crème fraiche
  • 2 tablespoons extra-hot horseradish
  • 1 tablespoon chives finely chopped


  • Preheat the oven to 200°F. Sprinkle the filet with salt all over.
  • Place the filet on a baking sheet in the center of the oven, and slow cook until it measures 115°F in the center, which will yield a medium-rare result, about 90 minutes. (This is best done with an integrated oven temperature probe. You can also periodically remove the filet and use a digital thermometer, measuring the temperature in the center of the beef.)
  • While the filet is slow cooking, prepare the horseradish crème fraiche. Mix the crème fraiche with the extra-hot horseradish in a bowl and refrigerate until serving.
  • Heat a heavy skillet or grill to high heat. Sear the filet on all sides, giving it a nice golden-brown color.
  • Allow the filet to rest at least 10 minutes, then slice and serve it topped with the horseradish crème fraiche and chives.


Nutrition Facts
Reverse Sear Filet Mignon with Horseradish Crème Fraiche
Amount Per Serving
Calories 469 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 15g75%
Cholesterol 119mg40%
Sodium 696mg29%
Potassium 535mg15%
Protein 30g60%
Vitamin A 35IU1%
Vitamin C 2.3mg3%
Calcium 16mg2%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Beef Horseradish Primal Palate
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