Get ready to indulge in a delicious dinner with this super-quick and flavor-packed recipe for Blackstone Filet Mignon! This steak is tender and juicy and elevated by the rich flavor of a homemade horseradish cream sauce. Cooked to perfection on a flat top griddle, this meal is sure to impress your family and guests.
If there is a time when serving steak is a bad idea, I don't know when it is.
Of course, there is one cut of steak that just screams special occasion. When I want to wow my family and friends, Filet mignon on the Blackstone griddle served with horseradish cream is always a great option.
Serve these tenderloin steaks with a green salad, Blackstone smashed potatoes, griddle asparagus, or Blackstone potatoes.
Crockpot mashed potatoes, slow cooker polenta, creamed spinach with cream cheese, and Instant Pot green beans also pair beautifully.
Ingredient Notes
I season with about a teaspoon of sea salt or kosher salt per pound of steak.
For the horseradish cream, I’ve tested this with both light and full-fat sour cream—full-fat gives the richest flavor and texture. Make sure you use prepared horseradish, not the creamy sauce in a jar.
Why Filet Needs a Sauce
Filet mignon is super-tender, but it’s also much leaner than cuts like ribeye. Without as much fat, it has a milder flavor and less richness on its own.
That’s why steakhouses almost always serve filet with a sauce. Peppercorn sauce, béarnaise, garlic butter, horseradish cream, and red wine reductions all do this in different ways.
Don’t Skip the Dry Brine
I recommend you plan ahead and dry brine your steaks. To do this salt the steaks generously on all sides and let them rest uncovered in the refrigerator for at least a few hours, or up to overnight. When I'm salting a day in advance, I usually wait to pepper until just before cooking.
The salt helps season the steak all the way through and improves the crust on the Blackstone. Make sure you gently pat the steaks dry before cooking so they brown properly rather than steam.
Step by Step
For full instructions for pan-seared filet on the griddle, see the recipe card at the end of the post.
Let the seasoned steaks rest at room temperature for 1 hour or refrigerate overnight.
Allow the steaks to rest for 5-10 minutes before serving with the horseradish cream.
Pro Tips
- About an hour before making this easy Blackstone filet mignon recipe, remove your steak from the refrigerator to room temperature. This will ensure even cooking throughout.
- If you have time, salt the steak for at least one hour or up to overnight before cooking. This allows the salt to penetrate the steak fibers, giving it more flavor and helping it to be juicier.
- Remove the steaks from the heat, cover with foil, and allow them to rest for 5 minutes before serving . This allows time for the juices to redistribute throughout each piece, maximizing juiciness and flavor! I like to pull my filet off the Blackstone griddle when it is 5° F below my desired temperature.
- If you are cooking your steak beyond medium-rare, cook the steak at high heat for a few minutes on each side, then reduce the heat and cook until the desired doneness is reached.
Blackstone Filet Mignon with Horseradish Cream
Ingredients
Steaks
- 16 ounces filet mignon
- 1 teaspoon sea salt
- ¾ teaspoon freshly ground mixed peppercorns
Horseradish Cream
- ½ cup sour cream
- ¼ cup prepared horseradish
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
Instructions
- Pat your steaks dry with clean paper towels and season them on all sides with salt and pepper.
- Let sit at room temperature for 1 hour or refrigerate overnight. (Optional; you can proceed with the recipe immediately if desired.
- While the steaks are tempering, whisk together the sour cream, horseradish, salt, and pepper. Refrigerate until ready to serve.
- Oil your griddle and preheat to medium-high.
- Add the filets and cook for 3 minutes. Flip and cook for another 3 minutes for medium-rare.
- Allow the steaks to rest for 5 to 10 minutes before serving with the horseradish cream.
- Store leftovers in an airtight container in the refrigerator for up to three days.
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