Horseradish Herb Crusted Filet Mignon finished and ready to serve

Horseradish Herb Crusted Filet Mignon

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Horseradish Herb Crusted Filet Mignon sears filets, presses on a horseradish-panko-herb crust, and broils them until golden.

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Horseradish and beef are a match written in stone, and here the horseradish gets baked right into a crisp, herby panko crust on top of a tender filet. You get heat, crunch, and freshness in one bite, no sauce spoon required.

Sear the filets first for a base crust, then press on the topping and let the broiler do the browning. Squeeze the horseradish dry before mixing so the crust crisps instead of steams, and watch the broiler closely — it works fast.

Prep15 minutes
Cook18 minutes
Total33 minutes
Serves2 servings
DifficultyMedium

Ingredients

  • 2 filet mignon steaks, 7–8 ounces each
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon neutral oil
  • 2 tablespoons prepared horseradish, squeezed dry
  • 2 tablespoons panko breadcrumbs
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • 1 tablespoon melted butter
  • 1 small garlic clove, minced

Instructions

  1. 1Mix the horseradish, panko, parsley, chives, butter, and garlic.
  2. 2Season the filets with salt and pepper.
  3. 3Sear in an oven-safe skillet for 3 minutes per side.
  4. 4Press the horseradish mixture onto the tops.
  5. 5Broil 4–6 inches from the heat for 3–5 minutes, until the crust browns and the centers reach 125–135°F.
  6. 6Rest for 8 minutes before serving.

Pro Tips

  • Squeeze the prepared horseradish dry before mixing. Excess moisture makes the crust soggy instead of crisp.
  • Watch the broiler like a hawk — panko goes from golden to burnt in under a minute up close to the element.
  • Press the crust on firmly after searing so it adheres and browns as one piece instead of scattering.

Substitutions

prepared horseradish → 2 teaspoons horseradish sauce or Dijon mustard Horseradish sauce is milder and creamier; Dijon swaps the heat for tang.
panko → regular dry breadcrumbs Panko is crunchier, but standard crumbs still brown well under the broiler.
filet mignon → thick-cut top sirloin Sirloin is leaner and beefier; keep the sear-then-broil method the same.

Storage Instructions

Store leftover filet in the refrigerator for up to 3 days. Reheat gently in a low oven so the crust re-crisps and the meat doesn't overcook.

Make Ahead

Mix the crust a few hours ahead and keep it covered in the fridge. Sear, top, and broil the filets fresh so the crust stays crunchy.

Frequently Asked Questions

Can I make Horseradish Herb Crusted Filet Mignon ahead of time?

Mix the crust a few hours ahead and keep it covered in the fridge. Sear, top, and broil the filets fresh so the crust stays crunchy.

How do I store leftover Horseradish Herb Crusted Filet Mignon?

Store leftover filet in the refrigerator for up to 3 days. Reheat gently in a low oven so the crust re-crisps and the meat doesn't overcook.

Can I freeze Horseradish Herb Crusted Filet Mignon?

This one is best fresh — the crust loses its crunch after freezing. Cooked filet can be frozen but softens on thawing.

What should I serve with Horseradish Herb Crusted Filet Mignon?

Creamed spinach, roasted asparagus, or a potato gratin make it a steakhouse plate. A bold red wine stands up to the horseradish bite.

Can I adjust Horseradish Herb Crusted Filet Mignon for the ingredients I actually have?

Yes. The Substitutions section on this page covers the swaps that actually hold up. Keep the sear-and-rest order the same and you have room to adjust the flavors around it.

What is the most common mistake when making Horseradish Herb Crusted Filet Mignon?

Squeeze the prepared horseradish dry before mixing. Excess moisture makes the crust soggy instead of crisp.

How long does Horseradish Herb Crusted Filet Mignon take?

About 33 minutes from start to finish, including 18 minutes of active cooking. Most of it is hands-on, so plan to stay near the stove.

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