Filet Mignon Roast
This filet mignon platter with creamy horseradish sauce is the ultimate Christmas beef recipe! Featuring tender, perfectly seared filet mignon served chilled with a rich, tangy horseradish sauce, this elegant Italian-American holiday platter is perfect for Christmas Eve, Christmas Day, holiday entertaining, or any special gathering. This make-ahead recipe takes the stress out of holiday hosting while delivering restaurant-quality results that will impress your guests every time.
Why You’ll Love This Recipe:
✓ Make-ahead friendly – prepare up to 24 hours in advance
✓ Served chilled – no last-minute timing stress
✓ Elegant presentation that looks restaurant-quality
✓ Uses premium Sterling Silver beef for superior flavor
✓ Perfect for holiday appetizer platters or main course
✓ Simple ingredients with impressive results
Ingredients
For the Filet Mignon:
2 pounds filet mignon roast (Sterling Silver Premium Beef recommended)
2 tablespoons salt
½ tablespoon black pepper
2 tablespoons olive oil
For the Creamy Horseradish Sauce:
½ cup mayonnaise
¼ cup sour cream
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
Instructions
1. Season the Filet Mignon: Place the filet mignon on a clean, flat surface and season generously with salt and pepper on all sides. Don’t be shy with the seasoning – this is a thick cut of meat and needs bold flavor. Let it sit at room temperature for 15-20 minutes before cooking for even heat distribution.
2. Sear to Perfection: Heat 2 tablespoons of olive oil in a large sauté pan or cast-iron skillet over high heat until it’s almost smoking. You should see the oil shimmering and just starting to smoke. Carefully place the filet mignon in the pan and sear each side until you get a beautiful golden-brown crust, about 2-3 minutes per side. Don’t move the meat while it’s searing – let it develop that gorgeous crust undisturbed. This searing locks in the juices and creates incredible flavor.
3. Finish in the Oven: Transfer your perfectly seared filet to an oven-safe tray or baking dish. Place it in a preheated 350°F oven and roast for 15-20 minutes, or until the internal temperature reaches 115°F for rare (125°F for medium-rare, 135°F for medium). Use a meat thermometer inserted into the thickest part to check – this ensures perfect doneness every time.
4. Cool Completely: Remove the filet from the oven and allow it to cool to room temperature on the counter, about 30-45 minutes. Then transfer it to the refrigerator and let it chill completely, at least 2-3 hours or overnight. This step is crucial – the cold beef slices much cleaner and tastes incredible when served chilled. Never skip the cooling step, as slicing the beef while it’s warm will cause all those beautiful juices to run out.
5. Make the Horseradish Sauce: While the beef is cooling, make your horseradish sauce. In a medium bowl, whisk together the mayonnaise, sour cream, prepared horseradish, and Worcestershire sauce until smooth and creamy. Taste and adjust the horseradish level to your preference – if you like it spicier, add a bit more; if you prefer it milder, reduce slightly. Cover and refrigerate until serving.
6. Slice the Filet: Once the filet is completely chilled, use a very sharp knife to slice it as thinly as possible. Aim for slices about ⅛ inch thick. A sharp knife is essential for clean cuts that showcase the beautiful rare center.
7. Plate and Serve: Transfer the horseradish sauce to a small decorative serving bowl and place it in the center of a large serving platter. Arrange the sliced filet mignon around the bowl, slightly overlapping each slice and shingling them toward the center for an elegant presentation. Garnish the platter with fresh herbs like rosemary or thyme, add some cornichons or pickled vegetables around the edge, or serve with crackers and crostini for a complete appetizer spread.
Recipe Notes & Tips
Sterling Silver Premium Beef: At Uncle Giuseppe’s, we use Sterling Silver Premium Beef for this recipe. Sterling Silver is a superior grade that sits between USDA Choice and Prime, offering exceptional marbling, tenderness, and flavor. This premium beef comes from the top 20% of cattle and is aged a minimum of 21 days for maximum tenderness and rich, beefy flavor. The cattle are raised with no added hormones or steroids, and the beef is wet-aged to enhance tenderness. When you’re making a showpiece dish like this filet mignon platter, starting with premium beef like Sterling Silver makes all the difference. If Sterling Silver isn’t available in your area, look for USDA Choice or Prime grade filet mignon with good marbling.
Temperature Guide: For this cold-served recipe, we recommend cooking to 115°F (rare) because the beef will firm up when chilled and the flavors are more pronounced. If you prefer your beef more cooked, aim for 125°F (medium-rare) or 135°F (medium).
Serving Suggestions: This versatile dish works multiple ways – serve as an appetizer with crackers and crostini, as a main course paired with roasted vegetables and arugula salad, or incorporate it into a larger holiday charcuterie board with cheeses, nuts, and dried fruits.
Horseradish Variations: Adjust the horseradish to taste. Start with 2 tablespoons and add more if you like extra heat. For a milder version, use 1 tablespoon. You can also substitute wasabi paste for a Japanese-inspired twist.
Make-Ahead Timeline: This recipe is perfect for stress-free entertaining. Cook the filet up to 1 day ahead, make the sauce up to 2 days ahead, and assemble the platter 2 hours before serving. Keep refrigerated until guests arrive.
Wine Pairing: This dish pairs beautifully with bold red wines like Cabernet Sauvignon, Merlot, or Pinot Noir. For non-alcoholic options, try sparkling cranberry juice or rich hot chocolate for the holidays.
Storage Instructions
Refrigerator: Store leftover beef and sauce separately in airtight containers for up to 3 days. The beef is delicious in sandwiches, salads, or reheated gently and served warm.
Freezer: The cooked beef can be frozen for up to 2 months when wrapped tightly in plastic wrap and foil. Thaw overnight in the refrigerator before slicing and serving. The horseradish sauce does not freeze well due to the dairy content.
Assembled Platter: Once assembled, the platter should be served within 2-3 hours for best presentation and food safety. Cover loosely with plastic wrap if keeping refrigerated before serving.
Perfect For These Occasions
• Christmas Eve dinner or appetizer
• Christmas Day main course
• Holiday cookie exchange platters (alongside desserts)
• New Year’s Eve entertaining
• Hanukkah celebrations
• Winter dinner parties
• Make-ahead holiday hosting
• Special occasion gatherings
• Corporate holiday events
• Beef lovers looking for elegant presentations
Frequently Asked Questions
Can I use a different cut of beef?
While filet mignon is ideal for its tenderness, you could also use beef tenderloin, sirloin roast, or even a well-marbled ribeye. Just adjust cooking times based on the thickness of your cut.
What if I don’t like horseradish?
You can serve this with other sauces like chimichurri, garlic aioli, mustard sauce, or even a simple compound butter. The beef is flavorful enough to stand alone too.
Can this be served warm instead of cold?
Absolutely! If you prefer to serve it warm, skip the chilling step and slice the beef after it’s rested for 10-15 minutes at room temperature. The presentation is different but equally delicious.
How do I know when the beef is done?
Always use a meat thermometer inserted into the thickest part of the roast. For this recipe served cold, 115°F (rare) is perfect as the beef will firm up when chilled.
How far in advance can I make this?
This dish can be made up to 24 hours in advance. Cook and slice the filet, prepare the horseradish sauce, and store both separately in the refrigerator. Assemble the platter just before serving.
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